Creamy Tomato Chicken Breasts over Spiced Bulgur
with Roasted Brussels Sprouts & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Let the sun-dried tomato pesto shine in! With a touch of cream and bell pepper-based spices, it blankets seared chicken breasts in a warm, velvety, tangy-sweet sauce. You may want to spoon a little more over your veggies. Brussels sprouts are roasted until they’re just crisped at the edges, joined by leafy greens for a little wilting action. Serve it all atop fluffy bulgur—it won’t say no to some of that creamy tomato sauce, either!
We will send you:
- 2 Chicken breasts
- 200g Brussels sprouts
- 120g Baby greens (baby spinach or kale)
- 15ml Sun-dried tomato pesto
- 1 Garlic clove
- 80g Bulgur
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large pan
Whisk
Sheet pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
12 g
Sodium
700 mg
Total Carb
47 g
Sugars
5 g
Protein
50 g
Fibre
11 g
Preparation
Roast the Brussels sprouts & wilt the spinach
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. Remove from the oven and add the spinach; stir until slightly wilted.
Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Make the sauce
Grate the garlic. In the reserved pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the cream, pesto, 2 tbsp water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until slightly thickened. Off the heat, add 2 tbsp butter (double for 4 portions); whisk.
Plate your dish
Divide the bulgur between your plates. Top with the chicken, Brussels sprouts and spinach. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
