Yogurt and Dukkah-Crusted Chicken
with Roasted Veggie Bulgur Wheat
Have you heard of dukkah? It's a delicious Egyptian condiment full of nuts, spices and herbs. Used with yogurt to create a delicious marinade for oven-roasted chicken, served with bulgur and roasted veggies, each bite of this dish has a distinctive taste!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breasts
160 g
Red Bell Pepper
160 g
Yellow Bell Pepper
56 g
Red Onion, chopped
½ cup
Bulgur Wheat
(Contains: Wheat)
100 g
Greek Yogurt
(Contains: Milk)
1 unit
Chicken Broth Concentrate
10 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
Cooking Steps
Preheat your oven to 425°F (to roast the veggies and the chicken). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Core, then cut the bell peppers into 1/2-inch cubes. Roughly chop the 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 high heat. (NOTE: We will add the bulgur to the boiling broth in Step 4.)
On a baking sheet, toss the peppers and onions with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until the veggies are golden-brown, 20-25 min. Meanwhile, line another baking sheet with foil. Add 1 tbsp oil (dbl for 4 ppl) and brush all over. Set aside.
Pat the chicken dry with paper towels. In a medium bowl, mix together the dukkah and half the yogurt. Season with salt and pepper. Add chicken and toss to coat. Transfer to the greased foil-lined baking sheet. Roast in the centre of the oven until the chicken is almost cooked through, 14-16 min. (NOTE: We will finish cooking the chicken in Step 5.)
Meanwhile, add the bulgur to the medium pot with the boiling broth. Remove pot from the 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. When veggies are golden, remove baking sheet from oven and set aside.
When the chicken is almost cooked through, turn on the oven broiler to high. (NOTE: The veggies should be finished cooking and removed from the oven.) Broil the chicken in the centre of the oven, until the chicken is cooked through and the tops are golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
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.
