Seed-Crusted Chicken

Seed-Crusted Chicken

with Bulgur Salad

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Bulgur is chewy, earthy and the perfect vessel for savoury super seed-crusted chicken tenders. This salad is packed full of healthy goodness!


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

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

340 g

Chicken Tenders

½ cup

Bulgur Wheat


56 g

Seed Blend

1 tbsp


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

132 g

Mini Cucumber

1 tbsp

White Wine Vinegar


¼ cup

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Sesame/Sésame, Soy/Soja)

56 g

Goat Cheese


56 g

Arugula and Spinach Mix

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories990 kcal
Fat57 g
Saturated Fat12 g
Carbohydrate61 g
Sugar4 g
Dietary Fiber13 g
Protein60 g
Cholesterol160 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, slice cucumber into 1/4-inch rounds. Roughly chop seed blend.


Add bulgur to boiling water. Stir together, then remove pot from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.


Combine chopped seeds and Italian breadcrumbs in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one tender at a time, press into the seed mixture. Turn to coat both sides.


Transfer tenders to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake, in the middle of the oven, flipping halfway, until cooked through, 12-14 min.


While chicken bakes, whisk together vinegar, honey, 2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl. Set aside.


When bulgur is done, fluff with a fork. Stir in cucumber, arugula and spinach mix and half the dressing. Season with salt and pepper, then stir to combine. Divide bulgur salad between plates. Top with chicken. Drizzle with remaining dressing. Crumble goat cheese over top.