Mediterranean Skillet Chicken

Mediterranean Skillet Chicken

with Bulgur, Zucchini and Apricots

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Bulgur is a kind of dried cracked wheat common in Middle Eastern cuisine. In this recipe, we cook it with sweet apricots, colourful veggies, and a dusting of bright lemon zest for a deliciously citrusy aroma.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

113 g

Bulgur Wheat


1 unit


1 unit


113 g

Red Onion

56 g

Dried Apricots


2 tsp

Mediterranean Spice Blend


1 unit

Chicken Broth Concentrate

1 unit


10 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2494 kJ
Calories596 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate83 g
Sugar24 g
Dietary Fiber17 g
Protein51 g
Cholesterol99 mg
Sodium471 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Cut the carrot in half lengthwise, then into 1/4-inch slices. Cut the zucchini into quarters lengthwise, then into 1/4-inch pieces. Roughly chop the apricots. Zest, then cut the lemon into wedges. Roughly chop the mint leaves


Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and carrot. Cook, stirring occasionally, until softened, 6-7 min. Stir in the bulgur and apricots. Add the broth concentrate(s) and 11/4 cups water (double for 4 people.) Bring to a boil, then reduce heat to medium. Cover and cook until the bulgur is tender and all the water has been absorbed, 9-10 min. Add the zucchini. Stir until zucchini is tender, 2-3 min.


Cook the chicken: Meanwhile, season the chicken with the spice blend, salt and pepper. Heat another large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Finish and serve: Divide the bulgur and veggies between plates. Top with the chicken and sprinkle with mint and lemon zest. Squeeze over a lemon wedge and enjoy!