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Spiced Diced Chicken Breast and Pepper Bulgur

Spiced Diced Chicken Breast and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

Custom recipe
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This Spiced Diced Chicken Breast and Pepper Bulgur is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Rapid•Spicy•Under 650 calories
Allergens:Cereals containing gluten•Celery•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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

150 grams

Tenderstem® Broccoli

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste

(ContainsCelery)

280 grams

Diced Chicken Breast

1 sachet

Chermoula Spice Mix

1 sachet

Harissa Paste

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2261 kJ
Energy (kcal)540 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate61.6 g
of which sugars11.2 g
Protein47.3 g
Salt1.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
•Kettle
•Saucepan
•Lid
•Frying Pan
•Bowl
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

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.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once the oil is 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, 8-10 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.

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.

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.

6

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