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Chicken and Bulgur Salad

with bell peppers and Greek style cheese

This chicken and bulgur is lightly spiced with flavours from the Middle East. It's also adorned with a delicious yoghurt dressing and a generous helping of salty crumbled Greek style cheese.

Tags:
Quick
Discovery
Allergens:
Wheat
Sesame
Mustard
Milk
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

1 unit(s)

Bell Pepper

260 grams

Diced Chicken Breast

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Honey

100 grams

Greek Style Cheese

(Contains Milk)

75 grams

Yoghurt

(Contains Milk)

120 grams

Baby Spinach

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2499 kJ
Energy (kcal)597 kcal
Fat19.3 g
of which saturates11.1 g
Carbohydrate61.8 g
of which sugars12.3 g
Dietary Fiber0.1 g
Protein49.7 g
Cholesterol0 mg
Salt2.75 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pot with Lid

Instructions

Make the Bulgur
1
  • Pour 240ml water (double for 4p) into a large pot, stir in the stock powder and bring to the boil.
  • Stir in the bulgur, bring back up to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat.
  • Leave aside for 12-15 mins.
  • Remove lid and allow to cool before adding to salad.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Pepper
2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Time to Fry
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken and pepper. Season with salt and pepper
  • Fry until chicken is cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add Middle Eastern spice. Cook for 1 min.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh.

Make the Dressing
4
  • Meanwhile, in a large bowl, combine the yoghurt, paprika, honey and ½ tsp sugar (double for 4p).
  • Season to taste with salt and pepper.
  • Reserve 1 tbsp of dressing per person for drizzling over the salad before serving.
5
  • When everything is ready, add the chicken, pepper, salad leaves and cooled bulgur to the bowl with the dressing.
  • Carefully toss until everything is well combined and coated in the dressing.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Share the chicken and bulgur salad between bowls.
  • Drizzle with the reserved dressing.
  • Finish with a crumbling of Greek style cheese.