Chicken and Falafel Bowls
with Hummus Dressing
Fresh tabbouleh salad, hearty chicken, crispy falafel and a truly delicious creamy hummus dressing combine for a recipe that delivers wholesome goodness in a bowl!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
8 unit(s)
Falafel
4 tbsp
Hummus
(Contains Sesame)
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
66 g
Mini Cucumber
113 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ cup
Bulgur Wheat
(Contains Wheat)
1.5 tsp
Hot Sauce
7 g
Parsley
1 unit(s)
Garlic, cloves
160 g
Sweet Bell Pepper
1 unit(s)
Vegetable Broth Concentrate
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4: 1/2 tsp (1 tsp) mild, 1 1/2 tsp (3 tsp) medium, 2 tsp (4 tsp) spicy and 1 tbsp (2 tbsp) extra-spicy! Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.Peel cucumber, if desired, then cut into 1/4-inch rounds.Pat chicken dry with paper towels. Season with salt and pepper.
Heat a small pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then garlic. Cook, stirring often, until fragrant, 30 sec. Stir in bulgur, broth concentrate, 1/2 tsp (1 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil. Once boiling, remove from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, if needed, using 2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side.Transfer falafel to a plate. Reduce heat to medium. Add 1 tbsp (2 tbsp) oil to the same pan, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Meanwhile, add hummus, mayo, half the parsley, 2 tbsp (4 tbsp) warm water and 1 1/2 tsp (3 tsp) hot sauce to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.
Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.When bulgur is done, add spring mix, peppers, cucumbers, remaining parsley and bulgur to the large bowl with dressing, then toss to combine.
Divide tabbouleh salad between plates. Top with falafel and chicken.Drizzle hummus dressing over top.
