Name: Hearty Chicken and Sweet Potato Bulgar Bowls with Fresh Yogurt Sauce
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Sweet Potato; ½ cup Bulgur Wheat; 6 g Smoked Paprika-Garlic Blend; 1 unit(s) Greek Yogurt; 28 g Sunflower Seeds; 1 unit(s) Lime; 3.5 g Cilantro; 56 g Baby Spinach; 3 tbsp Oil*

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Recipes

Hearty Chicken and Sweet Potato Bulgar Bowls

with Fresh Yogurt Sauce

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Allergens:

Wheat

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Sweet Potato

½ cup

Bulgur Wheat

6 g

Smoked Paprika-Garlic Blend

1 unit(s)

Greek Yogurt

28 g

Sunflower Seeds

1 unit(s)

Lime

3.5 g

Cilantro

56 g

Baby Spinach

Not included in your delivery

3 tbsp

Oil*

Nutrition Values

Calories740 kcal

Fat33 g

Saturated Fat5 g

Carbohydrate66 g

Sugar6 g

Dietary Fiber10 g

Protein49 g

Cholesterol110 mg

Sodium170 mg

Potassium1350 mg

Calcium175 mg

Iron5 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Pot

•Measuring Cups

•Large Non-Stick Pan

•Large Bowl

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Meanwhile, cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp olive oil. Season with salt and pepper, if you like. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp olive oil per sheet.)
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

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 and half the Smoked Parika-Garlic Mix. Stir then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Meanwhile, zest then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
Rough chop spinach.
Rough chop cilantro.
While bulgur is hydrating, add chopped spinach, do not mix.

Heat a large non-stick pan over medium-high.
Meanwhile, pat chicken dry with paper towls.
To a large bowl, add chicken and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, if you like. Toss to coat.
When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to a parchment lined baking sheet. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**
Wipe pan.

Reheat the same pan over medium.
When hot, add sunflower seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

To a small bowl, add yogurt, lime juice, half the lime zest, half the cilantro, and 1/2 tbsp (1 tbsp) water. Whisk to combine, season with salt and pepper, if you like.
To the bulgur-spinach mix, add 2 tbsp (4 tbsp) olive oil and half the lime zest, fluff with fork. Season with salt and pepper, if you like.
Toss toasted sunflower seeds with sweet potato.