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

Za'atar Chicken Bulgur Bowls

with cucumber and chopped olives

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.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

½ cup

Bulgur Wheat

(Contains Wheat)

30 g

Mixed Olives

(May contain Milk, Sulphites)

1 unit(s)

Mini Cucumber

1 tbsp

Za'atar Spice

(Contains Sesame May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Wheat)

1 unit(s)


1 unit(s)


¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Garlic, cloves

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Mediterranean Spice Blend

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

2.5 tbsp


0.13 tsp


½ tsp


0.88 tsp



Nutrition Values

Calories630 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber5 g
Protein48 g
Cholesterol135 mg
Sodium1790 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium150 mg
Iron4 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Small Bowl


  • 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.
Cook bulgur
  • 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.

Cook chicken
  • 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.**
Make dressing
  • 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.
Assemble salad
  • 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.
Finish and serve
  • 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.
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