Chicken Breast, Falafel and Roasted Veggie Bowls
with Toasted Almonds and Mint- Soy
- Wheat
- Milk
- Almonds
- Sulphites
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Tree nuts
Ingredients: Chicken breast • Zucchini • Sweet bell pepper • Falafel (soy, wheat) (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • 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) • Almonds • Turkish spice blend (sulphites) (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Mint.
Ingredients
150 g
Falafel
(Contains: Wheat, Sesame, Soy, May contain traces of allergens, Soy, Wheat)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Mint
1 unit(s)
Lemon
3 tbsp
Yogurt Sauce
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
8 g
Turkish Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) and vegetable stock. 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.
- Fluff with a fork and season with salt and pepper, if you like.
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut zucchini in half, lengthwise, then cut into 1/2-inch half moons.
- Peel, then cut onion into 1/2-inch pieces.
- To a parchment-lined baking sheet, add veggies and 1 tbsp (2 tbsp) oil. Season with Turkish Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 15-17 min, until tender-crisp.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- Add falafel and almonds. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Lightly smash falafel into smaller pieces and pan-fry for 4-5 min, until golden.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
- Meanwhile, strip mint leaves from stems. Roughly chop mint leaves.
- Zest, then juice half the lemon (use same for 4 servings). Cut remaining lemon into wedges.
- In a small bowl, combine yogurt sauce, 1/2 tbsp (1 tbsp) water, lemon zest and half the mint.
- Toss veggies with lemon juice.
- Divide bulgur and veggies between bowls.
- Thinly slice chicken.
- Top with chicken and crumbled falafel.
- Drizzle with yogurt sauce mixture.
- Sprinkle feta, almonds and remaining mint over top.
- Squeeze a lemon wedge over top, if you like.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
