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Za'atar Chicken Bulgur Bowl

Za'atar Chicken Bulgur Bowl

with Baby Spinach and Chopped Olives

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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/BléSulphites/SulfiteSesame/SésameMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Chicken Thighs/Leg

30 g

Bulgur Wheat

(ContainsWheat/Blé)

56 g

Mixed Olives

(ContainsSulphites/Sulfite)

1 tbsp

Baby Spinach

80 g

Za'atar Spice Blend

(ContainsSesame/Sésame)

1 unit

Roma Tomato

¼ cup

Lemon

½ tsp

Feta Cheese

(ContainsMilk/Lait)

3 g

White Wine Vinegar

(ContainsSulphites/Sulfite)

Garlic

Not included in your delivery

2 tbsp

Sugar*

¼ tsp

Oil*

¼ tsp

Salt*

1 tbsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate42 g
Sugar3 g
Dietary Fiber5 g
Protein40 g
Cholesterol150 mg
Sodium800 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.**

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.

5

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

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.