Za'atar Chicken Bulgur Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Za'atar Chicken Bulgur Bowl

Za'atar Chicken Bulgur Bowl

with Baby Spinach and Chopped Olives

Get ready for a healthy Grecian twist on a spiced chicken bowl. Fluffy bulgur, briny chopped olives, juicy tomatoes, and tender spinach will have you filled up without all the carbs!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Wheat
Sulphites
Sesame
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

g

Chicken Leg (Boneless)

½ cup

Bulgur Wheat

(Contains Wheat)

30 g

Mixed Olives

(Contains Sulphites)

56 g

Baby Spinach

1 tbsp

Za'atar Spice Blend

(Contains Sesame)

80 g

Tomato

1 unit

Lemon

¼ cup

Feta Cheese

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

3 g

Garlic

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Energy (kJ)2385 kJ
Calories570 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate42 g
Sugar3 g
Dietary Fiber5 g
Protein40 g
Cholesterol150 mg
Sodium800 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.

Utensils

Medium Pot
Zester
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Small Bowl

Instructions

PREP
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 3/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop the spinach. Roughly chop the olives. Chop the tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges.

COOK BULGUR
2

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

COOK CHICKEN
3

Pat the chicken dry with paper towels. Season with za'atar spice blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken to a baking sheet. Bake in the middle of the oven until chicken is cooked through,7-8 min.**

MAKE DRESSING
4

Whisk together vinegar, 1 tbsp lemon juice, 1/4 tsp lemon zest, 2 tbsp oil, 1/2 tsp sugar and 1/4 tsp salt (dbl all for 4ppl) in a small bowl. Set aside.

ASSEMBLE SALAD
5

When bulgur is done, fluff with a fork. Stir in olives, spinach, tomatoes and half the dressing. Season with salt and pepper

FINISH AND SERVE
6

Slice the chicken. Divide the bulgur salad between plates. Top with the chicken. Sprinkle feta over top, then drizzle with the remaining dressing. Squeeze a lemon wedge over if desired.