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 paprika aioli dressing and a generous helping of salty crumbled Greek style cheese.
Tags:
Quick
Allergens:
Celery
•Hvede
•Sesamzaad
•Senf
•Egg
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Vegetable Stock
(Contains: Celery)
120 grams
Bulgur Wheat
(Contains: Hvede May be present: Soja, Erdnüsse, Schalenfrüchte, Sesamsamen)
1 unit(s)
Bell Pepper
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesamzaad, Senf)
2 sachet(s)
Aioli
(Contains: Egg, Senf)
1 sachet(s)
Paprika
(Contains: Senf)
1 sachet(s)
Honey
120 grams
Baby Gem
100 grams
Greek Style Cheese
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3564 kJ
Energy (kcal)852 kcal
Fat48.9 g
of which saturates12.7 g
Carbohydrate60.7 g
of which sugars11.8 g
Protein46.8 g
Salt4.2 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
Cooking Steps
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 or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
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.
4
- Meanwhile, trim the baby gem, halve lengthways and thinly slice widthways.
- In a large bowl, combine the aioli, 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 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.
6
- Share the chicken and bulgur salad between bowls.
- Drizzle with the reserved dressing.
- Finish with a crumble of Greek style cheese.
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