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 za'atar spiced chicken bowl. Fluffy bulgur, briny chopped olives, juicy tomatoes, and tender spinach will have your full up without all the carbs!

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

Tags:Carb Smart (50g or less)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

½ cup

Bulgur Wheat


30 g

Mixed Olives


56 g

Baby Spinach

1 tbsp

Za'atar Spice Blend


80 g

Roma Tomato

1 unit


¼ cup

Feta Cheese, crumbled


3 g


1 tbsp

White Wine Vinegar


Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate44 g
Sugar3 g
Dietary Fiber12 g
Protein41 g
Cholesterol150 mg
Sodium790 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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. While water comes to a boil, peel, then mince or grate garlic. Roughly chop spinach. Roughly chop olives. Chop tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.


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


While bulgur cooks, pat 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, then the chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Bake in the middle of oven, until chicken is cooked through,7-8 min.**


While chicken cooks, 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 4 ppl) in a small bowl. Set aside.


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


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