Turkish Inspired Chicken and Bulgur

Name: Turkish Inspired Chicken and Bulgur with Parsley and Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 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; 10 grams Chicken Stock Paste; 1 bunch(es) Flat Leaf Parsley; 75 grams Greek Style Natural Yoghurt; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing; ¼ tbsp Honey; 220 milliliter(s) Water for the Bulgur

with Parsley and Yoghurt

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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:

High Protein

•New

Allergens:

Gluten

•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.

Total30 minutes

Active 20 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: 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

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

Dietary Fibre7.2 g

Protein50.5 g

Salt1.6 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

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.

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.

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.

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.