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Zahtar Chicken Breast

Zahtar Chicken Breast

with Balsamic Bulgur

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!

Tags:
Rapid
Spicy
Under 600 calories
Allergens:
Cereals containing gluten
Sulphites

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Chicken Breasts

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Garlic Clove

12

Balsamic Vinegar

(Contains Sulphites)

1

Bell Pepper

(May contain Celery)

1

Vegetable Stock Powder

1

Za'atar

1

Red Onion

1

Coriander

Not included in your delivery

240

Water for the Bulgur

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Nutritional information

Energy (kcal)501 kcal
Energy (kJ)2096 kJ
Fat6 g
of which saturates1 g
Carbohydrate60 g
of which sugars11 g
Protein49 g
Salt1.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep Ahead
1

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).

Start The Bulgur
2

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.

Bulgur Time
3

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.

Cook The Chook
4

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.

Fluff The Bulgur
5

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

Time To Serve
6

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!