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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 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)
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

310 g

Chicken Thighs/Leg

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

1 tbsp

Za'atar Spice Blend

(ContainsSesame/Sésame)

80 g

Roma Tomato

1 unit

Lemon

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

3 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
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. 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.

2

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.

3

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.**

4

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.

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