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Chicken and Halloumi and Tabbouleh Bowls

Chicken and Halloumi and Tabbouleh Bowls

with Creamy Tahini Dressing
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
70g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Sesame
  • Soy
  • Mustard
  • Egg
  • Gluten
  • May contain traces of allergens
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Soy
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Halloumi Cheese

(Contains: Milk)

½ cup

Bulgur Wheat

(Contains: Wheat May be present: Gluten)

2 tbsp

Tahini Sauce

(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)

1 unit(s)

Sweet Bell Pepper

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

113 g

Baby Tomatoes

7 g

Parsley

½ unit(s)

Lemon

320 g

Chicken Breast Tenders

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber8 g
Protein70 g
Cholesterol205 mg
Sodium1500 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium300 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook bulgur
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Prep
2
  • Meanwhile, halve tomatoes.
  • Core, then cut pepper into 1/2-inch pieces. 
  • Roughly chop parsley.
  • Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • Zest, then juice half the lemon (use all for 4 servings).
  • To a small bowl, add tahini sauce, mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine. 
Cook chicken and peppers
3
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
  • Increase to medium-high. Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
  • Transfer to the plate with chicken. 
Cook halloumi
4
  • To the same pan, add halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 1-3 min per side, until golden.
Finish bulgur
5
  • Fluff bulgur with a fork. 
  • Stir in lemon zest, tomatoes, peppers and parsley. Stir to combine. 
Finish and serve
6
  • Divide bulgur between bowls. 
  • Top with chicken and halloumi.
  • Drizzle tahini dressing over top. 
7

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate. Use the same pan to cook peppers.

8

Thinly slice chicken. Top bowls with chicken.

Meal right image

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