Mediterranean Inspired Chicken Breast Bulgur Bowl
with Charred Courgette, Dill Yoghurt and Pickled Veg
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Rye
- Kamut (wheat)
- Khorasan (wheat)
- Oats
A flavoursome mix of bulgur wheat, chicken and a dill yoghurt, our Mediterranean Inspired Chicken Breast Bulgur Bowl is a taste of summer. Our Mediterranean style seasoning balances herbs like oregano with spices like cumin, along with plenty of onion and garlic to bring sun-kissed flavour to any dish.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
120 grams
Bulgur Wheat
(Contains: Wheat, Cereals containing gluten May be present: Rye, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats)
10 grams
Vegetable Stock Paste
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Baby Cucumber
1 bunch(es)
Dill
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
British Chicken Breasts
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
1 tsp
Sugar for Pickling
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
c) Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion.
d) Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Once hot, add half the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
e) Add the garlic and the Mediterranean style seasoning. Fry for 30 secs. Stir in the bulgur until coated, 30 secs.
a) Stir the veg stock paste and boiled water for the bulgur wheat (see pantry for amount) into the saucepan. Bring to the boil and simmer for 1 min.
b) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
c) Meanwhile, trim the courgette and slice into 1cm thick rounds. Trim the cucumber, then halve lengthways. Thinly slice widthways. Roughly chop the dill (stalks and all).
a) In a medium bowl, combine the cider vinegar and sugar for pickling (see pantry for amount).
b) Season with salt and pepper, then add the cucumber and the remaining onion. Mix well, then set aside to pickle.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the courgette and cook until charred, 3-4 mins each side.
c) Once cooked, season with salt and pepper, then remove from the heat.
a) While the courgette is frying, in a small bowl, combine the yoghurt with half the dill. Season with salt and pepper.
b) Once the bulgur wheat is ready, stir in the courgette and remaining dill.
c) Cut the chicken widthways into 2cm thick slices.
a) Share the bulgur wheat between bowls.
b) Top with the pickled cucumber and onion, sliced chicken and the dill yoghurt.
