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Quick Spicy Chicken and Pepper Bulgur
Quick Spicy Chicken and Pepper Bulgur

Quick Spicy Chicken and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

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It takes less than 25 minutes to make this Quick Spiced Chicken and Pepper Bulgur. The spice here comes from chermoula and harissa, evoking the flavours of North African cuisine. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Extra spicy
•Calorie Smart
Allergens:
Cereals containing gluten
•Wheat
•Milk

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

80 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove**

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

240 grams

Diced British Chicken Breast

1 sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Boiled Water for the Bulgur

Nutritional information

Energy (kJ)2282 kJ
Energy (kcal)545 kcal
Fat15.3 g
of which saturates3.9 g
Carbohydrate61 g
of which sugars10.6 g
Dietary Fibre9 g
Protein41.3 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Saucepan
•Pan
•Lid

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Cut the Tenderstem® broccoli into thirds, cutting any thick stems lengthways.

c) Peel and grate your garlic (or use a garlic press).

d) Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.

Bring on the Bulgur
2

a) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.

b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Fry the Chicken and Spice
3

a) Once the oil is hot, add the diced chicken, pepper chunks and the chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then stir to combine.

b) Fry until the pepper has softened and the chicken is golden brown and cooked through, 8-10 mins. Stir occasionally and lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Tenderstem®
4

a) Once the chicken is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.

b) Pop a lid on the pan, or cover in some foil. Cook until tender, a further 4-6 mins.

c) Season with salt and pepper.

Combine and Stir
5

a) Once the bulgur is cooked, fluff it up with a fork.

b) Stir through the harissa paste (add less if you'd prefer things milder).

c) Add the harissa bulgur to the chicken and veg pan, then gently mix together until combined.

Serve
6

a) Spoon the chicken and veg bulgur into your bowls.

b) Finish with a dollop of yoghurt.

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