Pan-Fried Zahtar Chicken Breast

Name: Pan-Fried Zahtar Chicken Breast With Balsamic Bulgur Wheat & Coriander
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 British Chicken Breasts; 1 Chicken Stock Powder; 120 Bulgur Wheat; 1 Yellow Pepper; 1 Garlic Clove**; 12 Balsamic Vinegar; 1 Za'atar; 1 Red Onion; 1 Coriander; 250 Water for the Bulgur

With Balsamic Bulgur Wheat & Coriander

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Bulgur wheat is so easy to adapt and use as the base of a dish. The HelloFresh chefs take you on a culinary journey with the warming aromas of zahtar spice and coriander. Delicious!

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

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

British Chicken Breasts

Chicken Stock Powder

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Yellow Pepper

Garlic Clove**

Balsamic Vinegar

(Contains: Sulphites)

Za'atar

Red Onion

Coriander

Not included in your delivery

250

Water for the Bulgur

Nutritional information

Energy (kcal)493 kcal

Energy (kJ)2063 kJ

Fat6 g

of which saturates1 g

Carbohydrate58 g

of which sugars11 g

Protein49 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Lid

•Baking Tray

•Grill Pan

•Fork

•Plate

Instructions

a) Preheat your oven to 200°C. b) Halve, peel and thinly slice the red onion. c) Halve the yellow pepper and discard the core and seeds. Chop into 1cm sized chunks. d) Roughly chop the coriander (stalks and all). e) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a medium saucepan on a medium high heat. b) When hot, add the onion and pepper and cook stirring frequently until tender, 5-6 mins. c) Add the garlic and cook for a further 1 minute.

a) Once the garlic has cooked, pour the water (see ingredients for amount) and chicken stock powder into a saucepan and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. d) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a medium frying pan on medium high heat. b) Once hot, add the chicken breast, season with salt and pepper and cook until browned, 4-5 mins on each side. c) Pop onto a baking tray, sprinkle over the zahtar spice and roast until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Once bulgur has steamed, carefully fluff it wth a fork and stir through the balsamic vinegar. b) Taste and season with salt and pepper.

a) Transfer the chicken breasts to a chopping board and leave to rest for 2 mins. b) Slice the chicken breasts into 1cm slices. c) Share the bulgur between your plates. d) Top with the chicken breasts and sprinkle over the coriander. Enjoy!