Za'atar Chicken Bulgur Bowls
with Baby Spinach and Chopped Olives- Wheat
- Sulphites
- Sesame
- Milk
Get ready for Middle Eastern-inspired flavours with this healthy chicken bowl. Fluffy bulgur, briny chopped olives, juicy tomatoes and tender spinach make for a filling and delicious dinner, while za'atar spices add toasty, tangy flair.
Ingredients
310 g
Chicken Breast Tenders
Ā½ 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
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit
Garlic, cloves
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
Ā½ tsp
Sugar*
2.5 tbsp
Oil*
0.88 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450Ā°F. Wash and dry all produce. Add 3/4 cup 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 spinach. Drain, then roughly chop olives. Cut 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 the boiling water. Stir to combine, then remove the pot from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, 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 (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven, until chicken is cooked through, 5-6 min.**
Meanwhile, whisk together vinegar, 1 tbsp lemon juice, 1/4 tsp lemon zest, 1/2 tsp sugar, 2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) in a small bowl. Set aside.
When bulgur is done, fluff with a fork. Add olives, spinach, tomatoes and half the dressing to the pot. ļ»æSeason with salt and pepper, then stir to combine.
Divide bulgur salad between plates, then top with chicken.Drizzle remaining dressing over salad. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā The za'atar spice, lemon dressing, and briny olives create a well-rounded, flavourful bowl that many reviewers found refreshing and satisfying. Some found the dressing a touch acidic or salty, particularly with the added feta and olives.
- Ease of prep:Ā Most reviewers found this recipe quick and straightforward, with minimal hands-on time once the bulgur is set to rest.
- Suggestions:Ā Add an extra clove of garlic and a little more lemon zest to boost flavour; reduce the vinegar in the dressing slightly if you prefer a milder, less acidic finish. Skip salting the bulgur water if you are sensitive to salt, as the olives and feta contribute plenty on their own. Some reviewers also suggest wilting the spinach before mixing it in for a better texture and flavour integration.
- Leftovers:Ā The bulgur salad keeps well and several reviewers enjoyed it cold the next day as a lunch; one reviewer noted the flavours developed nicely overnight.
- Portions:Ā Several reviewers felt the olive quantity was insufficient for four servings and recommend adding extra olives to ensure they are not lost in the assembled bowl.
- Chicken:Ā Finishing the chicken entirely on the stovetop over medium-low heat works well and keeps it moist, saving an extra pan; some reviewers also had success using a cast iron skillet or the barbecue.
