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Spiced Chicken Breast, Pepper and Bulgur Jumble
Spiced Chicken Breast, Pepper and Bulgur Jumble

Spiced Chicken Breast, Pepper and Bulgur Jumble

with Roasted Tenderstem® and Yoghurt

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Tags:
Spicy
Allergens:
Cereals containing gluten
•Celery
•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 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

10

Vegetable Stock Paste

(Contains: Celery)

260

Diced Chicken Breast

1

Chermoula Spice Mix

150

Tenderstem® Broccoli

50

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)548 kcal
Energy (kJ)2291 kJ
Fat12 g
of which saturates2 g
Carbohydrate59 g
of which sugars11 g
Protein48 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Pan with Lid
•Measuring Cups
•Grill Pan
•Fork
•Bowl

Instructions

Get Prepped
1

a) Fill and boil your kettle. b) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Chop the Tenderstem® broccoli into thirds.

Cook the Bulgur
2

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 minute. 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.

Cook the Chicken
3

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat. b) Once hot, add the chicken, pepper and chermoula (add less if you don't like heat). Season with salt and pepper and stir to combine. c) IMPORTANT: Wash your hands after handling chicken and its packaging. d) Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. Lower the heat if the chicken and pepper start to go too dark. e) IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Tenderstem®
4

a) Add the Tenderstem® to the chicken. b) Add a splash of water, cover with a lid. c) Cook for 4-6 mins, until the Tenderstem® is tender, but still crunchy.

Combine
5

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

Finish and Serve
6

a) Spoon the bulgur, chicken and veg into bowls. b) Drizzle some yoghurt over the top. Enjoy!

7

Step 3 Modularity: If you've opted to get diced chicken breast instead of diced chicken thigh, cook the recipe in the same way it tells you to cook the chicken thigh.

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