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Spiced Chicken and Pepper Bulgur

Spiced Chicken and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Spiced Chicken and Pepper Bulgur in just 20 minutes for a delicious and speedy meal.

Tags:Under 650 caloriesRapid
Allergens:Cereals containing glutenCeleryMilk

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)

Bell Pepper

150 grams

Tenderstem® Broccoli

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


280 grams

Diced Chicken Thigh

1 sachet

Chermoula Spice Mix

1 sachet

Harissa Paste

75 grams

Low Fat Natural Yoghurt


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)2577 kJ
Energy (kcal)616 kcal
Fat24.0 g
of which saturates4.8 g
Carbohydrate61.6 g
of which sugars11.2 g
Protein41.9 g
Salt1.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Fryingpan with lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.
b) Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
c) Cut the Tenderstem® broccoli into thirds.


a) Pour the boiling water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil.
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.


a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once the oil is hot, add the chicken, pepper and chermoula spice mix (add less if you don't like heat). Season with salt and pepper, then stir to combine.
c) Fry until the pepper has softened and the chicken is golden brown on the outside and cooked through, 8-10 mins, stirring occasionally. Lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


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 foil, and cook until tender, a further 2-3 mins.
c) Season with salt and pepper.


a) When the bulgur is cooked, fluff it up with a fork.
b) Stir through the harissa paste (add less if you don't like heat).
c) Add the bulgur to the chicken and veg pan, then gently mix together until combined. Taste and add salt and pepper if needed.


a) Spoon the chicken and veg bulgur into your bowls.
b) Finish with a dollop of yoghurt.