Spiced Tomato Chicken Breast on Zesty Bulgur
with Pepper and Green Beans
This Spiced Tomato Chicken Breast on Zesty Bulgur is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
20
Chicken Stock Paste
120
Bulgur Wheat
(Contains Cereals containing gluten)
80
Green Beans
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
260
Diced British Chicken Breast
30
Tomato Puree
1
Roasted Spice and Herb Blend
½
Lemon
Not included in your delivery
240
Water for the Bulgur
½
Sugar
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste 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 pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, trim the green beans, then cut into thirds.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, green beans and pepper chunks. Season with salt and pepper.
Fry until the veg has softened and the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the garlic, tomato puree and roasted spice and herb blend to the chicken pan. Cook, stirring, for 30 secs.
Stir in the remaining chicken stock paste and sugar and water for the sauce (see pantry for both amounts) until combined.
Bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 3-4 mins.
Meanwhile, zest and halve the lemon.
When the bulgur is cooked, stir through the lemon zest and a squeeze of juice. Reheat if needed.
Add a squeeze of lemon juice to the chicken. Taste and season with more lemon juice, salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the zesty bulgur between your bowls.
Top with the saucy chicken and tuck in.
Enjoy!
