Greek Roasted Chicken and Cauliflower and Bulgur Pilaf
with DIY Tzatziki- Wheat
- Barley
- Soy
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
Ingredients: Chicken breasts • Cauliflower • Baby tomato • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Cucumber • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • 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) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Dill • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Ingredients
285 g
Cauliflower
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
2 unit(s)
Mini Cucumber
7 g
Dill
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut cauliflower into bite-sized pieces.
- To an unlined baking sheet, add cauliflower, Mediterranean Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 14-16 mins, until tender, stirring halfway through.
- While cauliflower roasts, to a medium pot, add 3/4 cup (1 1/2 cup) water, broth concentrate 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.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
- While the bulgur cooks, to a small bowl, grate half the cucumber. Season with salt and set aside.
- Cut remaining cucumber into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop dill.
- Drain, then roughly chop olives.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Drain grated cucumber liquid, then firmly squeeze out excess water.
- To the small bowl, add yogurt, half the garlic, grated cucumber, half the lemon juice and half the dill. Season with salt and pepper. Set aside.
- To a medium bowl, add tomatoes, cucumbers and 1 tsp (2 tsp) oil. (TIP: We like to use olive oil here!) Season with salt and pepper. Toss to combine.
- Fluff bulgur with a fork. Stir in lemon zest, remaining lemon juice, remaining garlic and mixed olives.
- Divide bulgur between plates.
- Thinly slice chicken.
- Top with roasted cauliflower, chicken and tomato and cucumber salad.
- Sprinkle feta over top. Dollop with tzatziki.
- Sprinkle remaining dill over top. Squeeze over a lemon wedge.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
