Chicken Gyros-Style Bulgur Bowl

Name: Chicken Gyros-Style Bulgur Bowl with Cucumber Salsa, Tzatziki & Olives
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 330 g Chicken Breast; 1 sachet Chicken-Style Stock Powder; 1 sachet Lemon Pepper Seasoning; 1 packet Flaked Almonds; 1 packet Baby Spinach Leaves; 1 packet Bulgur Wheat; 1 Tomato; 1 Cucumber; 1 packet Kalamata Olives; 1 packet Tzatziki

with Cucumber Salsa, Tzatziki & Olives

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Mediterranean

Allergens:

Celery

•Almond

•Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 sachet

Lemon Pepper Seasoning

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Baby Spinach Leaves

1 packet

Bulgur Wheat

(Contains: Gluten, Wheat;)

Tomato

Cucumber

1 packet

Kalamata Olives

1 packet

Tzatziki

(Contains: Eggs, Milk; May be present: Cashew, Macadamia, Walnut, Almond.)

Nutritional Values

Calories510 kcal

Energy (kJ)2130 kJ

Fat17.1 g

of which saturates2.7 g

Carbohydrate42.5 g

of which sugars6.4 g

Dietary Fibre6.6 g

Protein45.3 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

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!