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Za'atar Chicken Bulgur Bowls

Za'atar Chicken Bulgur Bowls

with Baby Spinach and Chopped Olives

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"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."

Tags:Discovery
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

2 unit

Chicken Breasts

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)

1 unit

Garlic, cloves

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.88 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate48 g
Sugar3 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
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 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. While water comes to a boil, 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.

2

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.

3

While bulgur rehydrates, 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, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 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. Add olives, spinach, tomatoes and half the dressing to the pot. Season with salt and pepper, then stir to combine.

6

Thinly slice chicken. Divide bulgur salad between plates, then top with chicken. Sprinkle with feta. Drizzle remaining dressing over top. Squeeze over a lemon wedge, if desired.