Grilled Apricot-and-Spice Chicken
with Tabbouleh and Grilled Lemon Vinaigrette- Wheat
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Crustaceans
- Fish
Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Lemon • Cucumber • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Zucchini
7 g
Parsley
1 unit(s)
Greek Yogurt
(Contains: Milk)
8 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). 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.
- While bulgur cooks, halve zucchini lengthwise.
- Core, then quarter pepper.
- To a plate, add zucchini, peppers, half the Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Halve lemon, removing any seeds.
- Quarter cucumber lenthwise, then cut into 1/4-inch quarter moons.
- Cut tomato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- To a large bowl, add cucumbers, tomatoes, half the garlic, half the parsley, half the apricot spread and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- To a small bowl, add yogurt, remaining garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
- Pat chicken dry with paper towels.
- Season chicken with salt, pepper and remaining Shawarma Spice Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
- Head out to the grill with chicken, veggies and lemon.
- To one side of the grill, add zucchini, peppers and lemon halves, cut-side down. Close lid and grill for 2-3 min for the lemon and 4-6 min for the veggies, until lemon is lightly charred and veggies are tender-crisp.
- Add chicken to other side of the grill. Close lid and grill for 6-8 min, until lightly charred. Flip chicken, then spoon remaining apricot spread over top. Close lid and grill 6-8-3 min, until chicken is cooked through.**
- Fluff bulgur with a fork.
- Into the bowl with cucumber-tomato mixture, squeeze half the grilled lemon. Stir in bulgur.
- Thinly slice chicken, if you like.
- Divide chicken, tabbouleh and veggies between plates.
- Sprinkle remaining parsley over top.
- Serve yogurt sauce and remaining grilled lemon alongside.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook turkey, omitting step to cutlet. Increase grill time to 6-8 miin per side.
