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.
Dried Apricots (Sulphites)(ContainsSulphites/Sulfite)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Chicken Broth Concentrate
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!