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Chicken Buddha Bowl

Chicken Buddha Bowl

with bulgur and homemade hummus
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
787 kcal
Protein
: 
60.5g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

300 grams

Diced Irish Chicken Breast

1 sachet(s)

Tahini

(Contains: Sesame)

30 grams

Olives

200 grams

Tomato

1 unit(s)

Cucumber

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Vegetable Stock

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

2 unit(s)

Garlic

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

1 unit(s)

Lemon

1 pack(s)

Chickpeas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3294 kJ
Energy (kcal)787 kcal
Fat18 g
of which saturates3.3 g
Carbohydrate76 g
of which sugars3.9 g
Dietary Fiber25.6 g
Protein60.5 g
Salt5.1 g
Potassium417.2 mg
Calcium22.7 mg
Iron0.9 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 your delivered box.
•Immersion blender
•Grater
•Pot with Lid

Cooking steps

Make the Bulgur
1
  • Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock 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.
  • Just before serving, stir in the Middle Eastern Spice and a drizzle of oil.

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

Get Prepped
2
  • Trim the cucumber and quarter lengthways. Chop widthways into small pieces. Quarter the lemon.
  • Roughly chop the tomatoes. Peel and grate the garlic.
  • Toss cucumber, tomatoes and olives with paprika and a drizzle of oil. Season to taste with salt and pepper.
  • Blend garlic, tahini, chickpeas, 1 tbsp oil (per 2P), 75ml water (per 2P) and ¼ tsp salt (per 2P) until smooth. Add lemon juice to taste. 

TIP: Loosen with a splash of water if necessary. Season to taste with salt and pepper.

Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken to the pan and season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 
Finish and Serve
4
  • Fluff up the bulgur and divide between bowls.
  • Arrange the hummus, chicken and paprika veg on top. 
Meal right image

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