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Paprika Glazed Chicken

Paprika Glazed Chicken

with Bulgur and Olive Jumble

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Looking for a tasty midweek dinner option? Try cooking up our Paprika Chicken with Bulgur & Olives in just 20 minutes for a balanced and tasty meal.

Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 clove

Garlic Clove

½ unit(s)


1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)


1 pack(s)

Black Olives

1 block(s)

Feta Cheese


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet

Chicken Stock Powder

210 grams

Diced Chicken Thigh

1 sachet


1 pot(s)

Smoked Paprika

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat28.0 g
of which saturates12.0 g
Carbohydrate64 g
of which sugars15.0 g
Protein40 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Trim the cucumber then quarter lengthways. Chop widthways into small pieces. d) Halve the baby plum tomatoes. e) Pick the mint leaves from their stalks and roughly chop (discard the stalks). f) Roughly chop the olives. g) Crumble the feta.


a) Heat a splash of oil in a medium saucepan on a medium high heat. b) When hot, add the onion, cook stirring occasionally until soft, 4-5 mins. c) Add half of the garlic and cook stirring frequently 1 minute. d) Add the bulgur, chicken stock powder and water (see ingredients for amount). Bring to the boil. e) Pop a lid on the pan and set aside for 12-15 mins or until ready to serve.


a) Heat a splash of oil in a large frying pan over a medium high heat. b) When hot add the chicken and cook stirring occasionally until golden brown all over, 6-7 mins.


a) When browned add the honey, smoked paprika, the remaining garlic, season with salt and pepper and a small splash of water. b) Cook stirring frequently until the chicken is glazed, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) If you have some time, use this time to have a little tidy.


a) Fluff up the bulgur with a fork and gently stir through the chopped cucumber, baby plum tomatoes, olives, mint and half of the feta. b) Season to taste with salt and pepper.


a) Share the bulgur between your bowls and top with the glazed chicken. b) Crumble over the remaining feta and enjoy!