Spiced Chicken Breast and Pepper Bulgur
with Tenderstem® Broccoli and Yoghurt
This delicious Spiced Chicken Breast and Pepper Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
(May contain Celery)
(Contains Cereals containing gluten)
Vegetable Stock Paste
Diced Chicken Breast
Chermoula Spice Mix
Greek Style Natural Yoghurt
Not included in your delivery
Boiled Water for the Bulgur
a) Boil a full kettle.
b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
c) Cut the Tenderstem® broccoli into thirds, cutting any thick stems lengthways.
d) Peel and grate your garlic (or use a garlic press).
a) Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.
b) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.
c) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
e) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
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.
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 2-3 mins.
c) Season with salt and pepper.
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. 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.