Za'atar Chicken Bulgur Bowls
with cucumbers 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 crisp cucumber make for a filling and delicious dinner, while za'atar spices add toasty, tangy flair.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains: Wheat)
30 g
Mixed Olives
(Contains: Sulphites)
66 g
Mini Cucumber
1 tbsp
Za'atar Spice Blend
(Contains: Sesame)
95 g
Tomato
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Garlic, cloves
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.88 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. 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 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 Mediterranean Spice Blend, 1 tsp (2 tsp) Za'atar Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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 cooked through,12-14 min.**
Meanwhile, whisk together vinegar, remaining Za'atar Spice Blend, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a small bowl. Set aside.
When bulgur is done, fluff with a fork. Add olives, cucumber, tomatoes and half the dressing to the pot. Season with salt and pepper, then stir to combine.
Thinly slice chicken.Divide bulgur salad between plates, then top with chicken.Drizzle remaining dressing over salad.Sprinkle feta over top.Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the za'atar spice blend, though some wished for a stronger flavor; the olives added a nice punch.
- Ease of prep: Bulgur was easy to prepare and a welcome change from rice; some found searing then finishing chicken in the oven worked well.
- Suggestions: Consider adding more vegetables, especially greens like spinach or kale, to balance the dish and increase portion size.
- Portions: Several customers felt the vegetable portions were too small, particularly for the 4-person recipe.
- Leftovers: The dish keeps well and makes good leftovers, with some even recreating it for meal prep.
