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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.

Allergens:Wheat/BléSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

113 g

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Carrot

1 unit

Zucchini

113 g

Red Onion

56 g

Dried Apricots (Sulphites)

(ContainsSulphites/Sulfite)

2 tsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 unit

Lemon

10 g

Mint

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2494 kJ
Calories596 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate83 g
Sugar24 g
Dietary Fiber17 g
Protein51 g
Cholesterol99 mg
Sodium471 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.)

4

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!