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Spiced Diced Chicken Breast and Pepper Bulgur
Spiced Diced Chicken Breast and Pepper Bulgur

Spiced Diced Chicken Breast and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

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

Tags:
Rapid
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 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

150

Tenderstem® Broccoli

120

Bulgur Wheat

(Contains: Cereals containing gluten)

10

Vegetable Stock Paste

(Contains: Celery)

260

Diced Chicken Breast

1

Chermoula Spice Mix

50

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)547 kcal
Energy (kJ)2289 kJ
Fat13 g
of which saturates1.9 g
Carbohydrate61.5 g
of which sugars11.2 g
Protein47.3 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Medium Saucepan
Grill Pan

Instructions

Get Prepped
1

a) Fill and boil your kettle.
b) Halve the pepper and discard the core and seeds. Chop into 2cm 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 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.

Start Frying
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. b) Once 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, 9-11 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.

Add the Tenderstem®
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 foil, and cook until tender, a further 2-3 mins.

c) Season with salt and pepper.

Combine and Stir
5

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.

Finish and Serve
6

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

7

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

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