Seed-Crusted Chicken Breasts
with Bulgur Salad
Chewy, earthy bulgur is the perfect vessel for these seed-crusted chicken breasts. This salad is packed full of goodness, including cucumbers, tomatoes, spring mix and feta.
Ingredients: Chicken breast • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Mini Cucumber
2 tbsp
White Wine Vinegar
(Contains Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Spring Mix
1 unit(s)
Tomato
28 g
Seed Blend
(May contain Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
0.38 tsp
Pepper*
1.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 1/2 cup (1 cup) water and 1/2 tsp (1 tsp) salt 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 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 (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a shallow dish.
- Pat chicken dry with paper towels. Cut into 1-inch strips 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 foil-lined baking sheet, then drizzle 1 tbsp (2 tbsp) oil over top.
- Roast 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 (1 tsp) sugar, 3 tbsp (6 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a large bowl.
- When bulgur is done, fluff with a fork. Add bulgur, cucumbers, tomatoes and spring mix to the large bowl with dressing. Season with salt and pepper, then stir to combine.
- Divide bulgur salad between plates. Top with chicken.
- Sprinkle with feta.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.
