Chicken Gyros-Style Bulgur Bowl
with Cucumber Salsa, Tzatziki & Olives- Gluten
- Wheat
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
To amp things up a notch, we've swapped your standard rice for bulgur wheat; a light and nutty grain hailing from the Mediterranean. You've also got yourself some lemon pepper-spiced chicken, cucumber salsa, tzatziki and olives, which are major flavour powerhouses that give you a light, bright and tasty dish! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
bulgur wheat
(Contains: Gluten, Wheat;)
1 sachet
chicken-style stock powder
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
kalamata olives
1 packet
chicken breast
1 packet
lemon pepper seasoning
1 packet
tzatziki
(Contains: Eggs, Milk; May be present: Cashew, Walnut, Almond, Macadamia.)
1 packet
flaked almonds
(Contains: Almond; May be present: Walnut, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
1.25 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Place a medium saucepan over medium-high heat. Add bulgur wheat, the water and chicken-style stock powder. Stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.
TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine cucumber, tomato and a drizzle of the white wine vinegar and olive oil. Season.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• When bulgur has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• To saucepan with bulgur, stir through baby spinach leaves, olives and a drizzle of olive oil. Season to taste.
• Slice chicken. • Divide bulgur between bowls. Top with lemon pepper chicken, cucumber salsa and tzatziki. Season with pepper. • Sprinkle over flaked almonds to serve. Enjoy!
