Cal Smart Sweet and Spicy Chicken Breast
with Zesty Bulgur Salad- Wheat
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Crustaceans
- Fish
- Milk
Ingredients: Chicken breasts • Baby tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Arugula and spinach mix • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Honey • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate).
Ingredients
2 unit(s)
Chicken Breasts
56 g
Arugula and Spinach Mix
½ unit(s)
Lime
113 g
Baby Tomatoes
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Honey
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
- Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.
- Meanwhile, halve tomatoes.
- Zest, then juice half the lime (whole lime for 4 servings).
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to a small bowl, add spicy mayo and half the honey. Season with salt, then stir to combine.
- To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine.
- Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates, then top with chicken.
- Drizzle honey-chipotle sauce over top.
- Sprinkle with remaining feta.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear turkey breast, then increase the roast time to 10-12 min.**
