Spiced Chicken Breast and Pepper Bulgur
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Chicken Breast and Pepper Bulgur

Spiced Chicken Breast and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

Tags:
Extra spicy
Quick
Under 650 calories
High Protein
Allergens:
Cereals containing gluten
Celery
Sulphites
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

240 grams

Diced Chicken Breast

1 sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Bulgur

sideBannerName

Nutritional information

Energy (kJ)2344 kJ
Energy (kcal)560 kcal
Fat16.1 g
of which saturates4 g
Carbohydrate60.1 g
of which sugars10.3 g
Protein43.9 g
Salt1.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

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.

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.

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 2-3 mins.

c) Season with salt and pepper.

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.

6

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

b) Finish with a dollop of yoghurt.

Enjoy!

7

Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.