Spiced Chicken Breast, Pepper and Bulgur Jumble
with Roasted Tenderstem® and Yoghurt
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
260
Diced Chicken Breast
1
Chermoula Spice Mix
150
Tenderstem Broccoli
50
Harissa Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. b) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Chop the Tenderstem® broccoli into thirds.
a) Pour the boiling water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a frying pan on high heat. b) Once hot, add the chicken, pepper and chermoula (add less if you don't like heat). Season with salt and pepper and stir to combine. c) IMPORTANT: Wash your hands after handling chicken and its packaging. d) Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. Lower the heat if the chicken and pepper start to go too dark. e) IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the Tenderstem® to the chicken. b) Add a splash of water, cover with a lid. c) Cook for 4-6 mins, until the Tenderstem® is tender, but still crunchy.
a) When cooked, fluff up the bulgur with a fork. b) Stir through the harissa (add less if you don't like heat). c) Add the bulgur to the chicken and veg and gently mix together until combined. Taste and add salt and pepper if needed.
a) Spoon the bulgur, chicken and veg into bowls. b) Drizzle some yoghurt over the top. Enjoy!
Step 3 Modularity: If you've opted to get diced chicken breast instead of diced chicken thigh, cook the recipe in the same way it tells you to cook the chicken thigh.
