Middle Eastern Chicken & Bulgur Bowl
with Roast Root Veggies & Mint Yoghurt
This weeknight-friendly recipe comes together with minimal prep, yet yields maximum flavour. The 'secret' is a handful of shortcut ingredients, like ready-to-cook chicken tenderloin, flavoured with our ras el hanout spice blend. Hardier than couscous, the bulgur wheat provides the perfect amount of chew, and stands up well to the sweet and earthy veg.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1 packet
bulgur wheat
(Contains: Gluten, Wheat;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
chicken tenderloins
1 sachet
ras el hanout
1
zucchini
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
Not included in your delivery
1
olive oil
1.25 cup
water
1 drizzle
white wine vinegar
2 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini and carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, chicken-style stock powder and the water. Stir to combine, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until bulgur is tender and water is absorbed, 10-12 minutes. • When the bulgur is ready, stir through the roast veggies, baby spinach leaves and a drizzle of white wine vinegar. Season to taste. Toss to combine.
TIP: The bulgur will finish cooking in its own steam, so don't peek!
• Meanwhile, in a medium bowl, combine chicken tenderloin, ras el hanout, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When the veggies have 10 minutes remaining, heat a frying pan with a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• Divide bulgur and roast veggies between bowls. Top with Middle Eastern chicken, spooning over any juices from the pan. • Serve with a dollop of garlic sauce. Enjoy!
