Roasted Chicken and Veggie Salad

Roasted Chicken and Veggie Salad

with Bulgar and Feta

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We love good Chicken with Veggies, Bulgar & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)


1 bag(s)


1 block(s)

Feta Cheese


2 unit(s)

Chicken Thighs

1 pot(s)

Chermoula Spice

120 grams

Bulgur Wheat


1 sachet

Chicken Stock Powder


1 unit(s)

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 sachet

Red Wine Vinegar


1 tbsp

Olive Oil for the dressing

Not included in your delivery

240 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2770 kJ
Energy (kcal)662 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate62 g
of which sugars15.0 g
Dietary Fiber1 g
Protein45 g
Salt2.07 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Fill and boil your kettle. Halve and peel the red onion. Chop each half into three pieces. Trim the courgette, then halve lengthways and chop into roughly 1cm wide 5cm long batons. Halve the radishes. Crumble the feta into small pieces and set aside.


Pop the red onion, courgette, radishes and chicken thighs on a large baking tray in a single layer. Drizzle with oil, and sprinkle on the chemoula, season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want everything nicely spread out.


Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, halve the tomatoes and pop them in a bowl.Roughly chop the parsley (stalks and all).Add half of the parsley to the tomatoes along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Set aside.


Once the bulgar is cooked add the remaining chopped parsley and mix through. Season with salt and pepper to taste. Once your chicken and veg are cooked, remove from the oven. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Use two forks to pull the chicken apart into chunky shredded pieces (you can do this in the tray).


Divide the bulgar between plates and top with equal portions of chicken, roasted veggies and tomato salad. Finish off with a crumble of feta and enjoy!