Middle Eastern Chicken & Bulgur Bowl

Name: Middle Eastern Chicken & Bulgur Bowl with Roast Root Veggies & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 carrot; 1 packet bulgur wheat; 1 sachet chicken-style stock powder; 1.25 cup water; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet chicken tenderloins; 1 sachet ras el hanout; 2 tsp honey; 1 zucchini; 1 packet Garlic Sauce

with Roast Root Veggies & Mint Yoghurt

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Dietitian approved

•Easy Prep

•Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

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 Time

DifficultyEasy

Ingredients

Serving amount

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

zucchini

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

white wine vinegar

2 tsp

honey

Nutritional Values

Energy (kJ)2196 kJ

Fat15.5 g

of which saturates2.3 g

Carbohydrate48.5 g

of which sugars13 g

Protein45.2 g

Sodium865 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

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!