Turkish Inspired Chicken and Bulgur
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Turkish Inspired Chicken and Bulgur

Turkish Inspired Chicken and Bulgur

with Parsley and Yoghurt

This Turkish Inspired Chicken and Bulgur is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
High Protein
New
Allergens:
Cereals containing gluten
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 Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

1 unit(s)

Red Onion

2 unit(s)

British Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

30 grams

Tomato Puree

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

10 grams

Chicken Stock Paste

1 bunch(es)

Flat Leaf Parsley

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

¼ tbsp

Honey

220 milliliter(s)

Water for the Bulgur

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Nutritional information

Energy (kJ)2391 kJ
Energy (kcal)572 kcal
Fat13.9 g
of which saturates4.5 g
Carbohydrate66 g
of which sugars15.3 g
Protein50.5 g
Salt1.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Baking Tray
Pan
Aluminum Foil
Medium Saucepan
Lid

Instructions

Start Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the baby plum tomatoes.

In a medium bowl, combine the tomatoes with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Peel and grate the garlic (or use a garlic press). Halve and peel the red onion, then cut each half into 5 wedges.

Sear the Chicken
2

Heat a drizzle of oil in a large frying pan on medium-high heat. Season both sides of the chicken with salt and pepper.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, pop the chicken onto a baking tray along with the onion. Sprinkle on the roasted spice and herb blend and a drizzle of oil. Add the honey (see pantry for amount) and half the garlic.

Toss together to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Roast
3

Roast the chicken and onion on the top shelf of your oven until cooked through and the onion is soft, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Bulgur Time
4

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the tomato puree and the remaining garlic. Stir-fry for 30 secs.

Pour in the water for the bulgur (see pantry for amount), stir in the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Add the Parsley
5

Meanwhile, roughly chop the parsley (stalks and all).

When the bulgur is cooked, stir through half the chopped parsley.

Taste and season with salt and pepper if needed. 

Finish and Serve
6

When everything's ready, slice the chicken into 1cm thick slices. 

Share the bulgur between your bowls, then spoon over the tomatoes and the juices from the bowl. 

Top with the roasted onion and sliced chicken. 

Drizzle over the yoghurt and sprinke over the remaining parsley.

Enjoy!