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Glazed Chicken Harissa Bulgur Bowl

Glazed Chicken Harissa Bulgur Bowl

with caramelised peppers
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Get 50% off your first box!
Calories
: 
617 kcal
Protein
: 
46.3g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sesame
  • Mustard
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

150 grams

Bulgur Wheat

(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)

1 unit(s)

Bell Pepper

1 unit(s)

Onion

80 grams

Salad Leaves

1 sachet(s)

Vegetable Stock

1 sachet(s)

Harissa Paste

1 sachet(s)

Sweet Chilli Sauce

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

2 unit(s)

Scallion

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2580 kJ
Energy (kcal)617 kcal
Fat12.2 g
of which saturates2.2 g
Carbohydrate76.6 g
of which sugars22.3 g
Dietary Fiber14.9 g
Protein46.3 g
Salt3.7 g
Potassium329.7 mg
Calcium29.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pot with Lid

Cooking steps

Get Prepped
1
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Trim and thinly slice the scallions.
Start Cooking
2
  • Place a pan over medium heat with a drizzle of oil.
  • Once hot, add the onion and bell pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
  • Add the Middle Eastern spice mix and a pinch of sugar.
  • Cook until caramelised, 1-2 mins more.
Make the Bulgur
3
  • While the onion and pepper are cooking, pour 300ml water (per 2P) 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.

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

Fry the Chicken
4
  • When the veg is caramelised, transfer to a bowl and cover to keep warm. Give the pan a quick wipe. 
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the chicken, until cooked, 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. 
Keep Cooking
5
  • When the chicken is cooked, add the sweet chilli and stir to glaze the.
  • Add the caramelised peppers and onions, harissa paste, and a knob of butter to the bulgur and toss together. 
  • Season with salt and pepper.
Dish Up
6
  • Share the bulgur and veg between bowls. 
  • Top with the salad leaves on one side and the glazed chicken on the other.
  • Spoon over any remaining glaze from the pan.
  • Finish by drizzling over the scallions and yoghurt.
Meal right image

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