We love good Chicken Breast With Balsamic Bulgur and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Powder(ContainsCelery)
Water for the Bulgur
a) Preheat your oven to 200°C. b) Halve, peel and thinly slice the red onion. c) Halve the bell 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 vegetable 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 with a fork and stir through the balsamic vinegar. 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!