HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeed Crusted Chicken
Seed-Crusted Chicken

Seed-Crusted Chicken

with Bulgur Salad

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Chewy, earthy bulgur is the perfect vessel for savoury, super seed-crusted chicken tenders. This salad is packed full of goodness: cucumbers, tomatoes, spring mix and feta!

Tags:DiscoveryQuick Prep

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

(ContainsSoy/Soja, Peanut/Cacahuète)

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar


½ cup

Panko Breadcrumbs


¼ cup

Feta Cheese, crumbled


56 g

Spring Mix

80 g

Roma Tomato

Not included in your delivery

3 tbsp


0.38 tsp


1.13 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat53 g
Saturated Fat9 g
Carbohydrate60 g
Sugar4 g
Dietary Fiber3 g
Protein57 g
Cholesterol136 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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. Roughly chop seed blend.


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


Meanwhile, combine chopped seeds, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Coat chicken all over with mayo. Working with one tender at a time, press both sides into seed mixture to coat completely.


Transfer chicken 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 through, until cooked through, 12-14 min.**


Meanwhile, cut cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Whisk together vinegar, 1/2 tsp sugar, 2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) in a small bowl.


When bulgur is done, fluff with a fork, then add cucumbers, tomatoes, spring mix and half the dressing. Season with salt and pepper, then stir to combine. Divide bulgur salad between plates. Top with chicken. Drizzle remaining dressing over top. Sprinkle with feta.