Spiced Chicken Breast, Pepper and Bulgur Jumble

Name: Spiced Chicken Breast, Pepper and Bulgur Jumble with Roasted Tenderstem® and Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Bell Pepper; 120 Bulgur Wheat; 10 Vegetable Stock Paste; 260 Diced Chicken Breast; 1 Chermoula Spice Mix; 150 Tenderstem® Broccoli; 50 Harissa Paste; 75 Low Fat Natural Yoghurt; 240 Water for the Bulgur

with Roasted Tenderstem® and Yoghurt

Get 50% off 1st box + free snacks for life!

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

Bell Pepper

(May contain traces of: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

260

Diced Chicken Breast

Chermoula Spice Mix

150

Tenderstem® Broccoli

Harissa Paste

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

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.

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.

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.

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.

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.

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

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.