Mediterranean Chicken & Chickpea Bulgur Bowl

Name: Mediterranean Chicken & Chickpea Bulgur Bowl with Cherry Tomato Salad & Fetta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet bulgur wheat; 1.25 cup water (for the bulgur wheat); 1 sachet vegetable stock powder; 1 cucumber; 1 punnet snacking tomatoes; 1 carrot; 1 packet chickpeas; 1 packet Green Dressing; 1 bag parsley; 1 sachet garlic & herb seasoning; 1 packet tomato paste; ½ cup water (for the chickpeas); 1 packet Fetta Cubes; 1 packet chicken breast

with Cherry Tomato Salad & Fetta

Get up to $200 off!

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 hearty chickpeas, tomato salad and fetta, which are major flavour powerhouses that give you a light, bright and tasty dish!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

bulgur wheat

1 sachet

vegetable stock powder

cucumber

1 punnet

snacking tomatoes

carrot

1 packet

chickpeas

1 packet

Green Dressing

1 bag

parsley

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

Fetta Cubes

1 packet

chicken breast

Not included in your delivery

olive oil

1.25 cup

water (for the bulgur wheat)

½ cup

water (for the chickpeas)

Nutritional Values

Energy (kJ)2355 kJ

Fat13.6 g

of which saturates4.2 g

Carbohydrate60.5 g

of which sugars15 g

Protein46.5 g

Sodium1772 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and half the vegetable 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. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • To a medium bowl, add cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing until cooked through (when no longer pink inside), for 4-5 minutes. • Add chickpeas, garlic & herb seasoning and tomato paste and cook, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and remaining vegetable stock pot, until slightly thickened, 1-2 minutes. Season to taste.