Yogurt and Dukkah-Crusted Chicken
with Roasted Veggie Bulgur Wheat
Have you heard of dukkah? It's a delicious Egyptian seasoning full of nuts, spices and herbs. Mixed with yogurt, it creates a delicious marinade for oven-roasted chicken, served with bulgur and roasted veggies, each bite of this dish has an irresistible and distinctive taste!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
160 g
Sweet Bell Pepper
200 g
Zucchini
56 g
Red Onion, chopped
½ cup
Bulgur Wheat
(Contains Wheat)
100 g
Greek Yogurt
(Contains Milk)
1 unit
Chicken Broth Concentrate
7 g
Parsley
3 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to roast veggies and chicken). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Core, then cut bell pepper(s) into 1/2-inch pieces. Cut zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop parsley. In a medium pot, add 3/4 cup water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over medium-high heat. (NOTE: We will add the bulgur to the boiling broth in Step 4.)
Meanwhile, on a baking sheet, toss peppers, zucchini and onions with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, stirring halfway through cooking, until veggies are golden-brown, 14-16 min. Meanwhile, line another baking sheet with foil. Add 1 tbsp oil (dbl for 4 ppl) and brush on top of foil. Set aside.
Pat chicken dry with paper towel. In a medium bowl, mix together dukkah and half the yogurt. Season with salt and pepper. Add chicken to dukkah mixture and toss to coat. Transfer to the oiled foil-lined baking sheet. Roast in the middle of the oven, until chicken is almost cooked through, 14-16 min. (NOTE: We will finish cooking chicken in Step 5.)
Meanwhile, add bulgur to the medium pot with boiling broth, stir together. Remove pot from heat. Let stand, still covered, until bulgur is tender and liquid has been absorbed, 15-16 min. Meanwhile, in a small bowl, stir together half the parsley, remaining yogurt and 2 tsp water (dbl for 4 ppl). Season with salt and pepper. Set aside. When veggies are golden, remove baking sheet from oven and set aside.
When chicken is almost cooked through, turn oven broiler to high. (NOTE: The veggies should be finished and removed from oven.) Broil chicken in the middle of the oven, until chicken is cooked through and tops are golden-brown, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Keep your eye on them so they don't burn!)
Fluff bulgur with a fork, then stir in veggies, remaining parsley, 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Thinly slice chicken. Divide bulgur between plates. Top with chicken and parsley-yogurt sauce.
