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Za'atar Chicken Bulgur Bowls
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Za'atar Chicken Bulgur Bowls

Za'atar Chicken Bulgur Bowls

with Baby Spinach and Chopped Olives

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
Sulphites
Sesame
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

½ 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

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Garlic, cloves

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.88 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories610 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate45 g
Sugar4 g
Dietary Fiber4 g
Protein45 g
Cholesterol115 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Small Bowl

Instructions

Prep
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. 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.

Cook bulgur
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.

Cook chicken
3

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.**

Make dressing
4

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.

Assemble salad
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.

Finish and serve
6

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