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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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Leg (Boneless)
½ cup
Bulgur Wheat
30 g
Green Olives
56 g
Baby Spinach
1 tbsp
Za'atar Spice
(Contains Sesame May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Wheat)
1 unit(s)
Tomato
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Garlic, cloves
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
When bulgur is done, fluff with a fork. Stir in olives, spinach, tomatoes and half the dressing. Season with salt and pepper
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.
