Chimichurri Chicken with Bulgur
and Roasted Zucchini and Carrots- Wheat
- Milk
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- May contain traces of allergens
- Gluten
- Egg
- Fish
- Milk
- Triticale
Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Red wine vinegar • 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) • Cilantro • Parsley • Garlic • Chili flakes.
Ingredients
2 unit(s)
Chicken Breasts
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Cilantro
7 g
Parsley
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
2 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
4 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once water is boiling, add bulgur. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, core, then cut peppers into 1-inch pieces.
- Halve zucchini lengthwise, then cut into 1-inch half-moons.
- Finely chop cilantro and parsley.
- Reserve 1 tsp (2 tsp) parsley. Set aside.
- Peel, then mince or grate garlic.
- Zest, then cut lime into wedges.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat chicken dry with paper towels.
- To a large bowl, add chicken and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat.
- When hot, add 1/2 tbsp (1 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to one side of an unlined baking sheet.
- To the other side of the unlined baking sheet, add zucchini, peppers, half the garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 10-15 min, until veggies are tender-crisp and chicken is cooked through.**
- To a small bowl, add 2 1/2 tbsp (5 tbsp) olive oil, remaining, parlsey, cilantro, 1/4 tsp chili flakes and red wine vinegar. Season with salt and pepper. Stir to combine.
- Into bulgur, stir lime zest, reserved parsley and 1 tbsp (2 tbsp) butter.
- Slice chicken.
- Divide bulgur, chicken and roasted peppers and zucchini between plates.
- Top chicken with chimichurri.
- Squeeze a lime wedge over top.
- Sprinkle chili flakes over top.
