Mediterranean Chicken & Chickpea Bulgur Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Chicken & Chickpea Bulgur Bowl

Mediterranean Chicken & Chickpea Bulgur Bowl

with Cherry Tomato Salad & Fetta

Tags:
Quick
Allergens:
Gluten
Wheat
Milk

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

bulgur wheat

(Contains Gluten, Wheat;)

1

vegetable stock powder

1

cucumber

1

Snacking Tomatoes

1

carrot

1

Green Dressing

1

parsley

1

mediterranean seasoning

1

tomato paste

1

Fetta Cubes

(Contains Milk;)

1

chicken breast

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Calories671 kcal
Energy (kJ)2808 kJ
Calories0 kcal
Fat13.5 g
of which saturates4 g
Carbohydrate71.6 g
of which sugars14.3 g
Dietary Fibre0 g
Protein58.3 g
Cholesterol0 mg
Sodium2323 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and 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!

2

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added chicken breast, drain and rinse only half the chickpeas. Cut chicken into 2cm chunks.

----------CCM TEXT---------- • 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.

3

• When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and chickpeas until tender, 2-3 minutes. • Add Mediterranean seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken with carrot, tossing until cooked through (when no longer pink inside), for 4-5 minutes. Continue as above.

----------CCM TEXT---------- • When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, carrot and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add Mediterranean seasoning and tomato paste and cook, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.

4

• Divide bulgur between bowls. • Top with Mediterranean chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top bulgur with Mediterranean chickpeas, chicken and cherry tomato salad.

----------CCM TEXT---------- • Divide bulgur between bowls. Top with Mediterranean chickpeas, chicken and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!