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20 minutes

Dukkah Chicken over Carrot-Infused Bulgur

with Hummus, Feta Salad & Warm Pita Wedges

Cooking time

20 minutes

Servings

4

Calories

640 /serving

Serve up a platter of freshness with this Egyptian-inspired dish, starring dukkah: a singularly aromatic spice blend that mixes in sesame seeds. It’ll provide all the flavour you could dream of for your plump chicken breasts, and go to perfection with the crunchy cucumber/tomato/feta salad and bed of bulgur, infused with fresh-pressed carrot juice as it cooks.

We will send you:

  • 4 Chicken breasts
  • 140g Cherry tomatoes
  • 3 Cucumbers
  • 165g Large-flaked bulgur
  • 30ml Red wine vinegar
  • 90g Hummus
  • 120ml Carrot juice
  • 60g Feta
  • 2 Pita
  • 27g Dukkah (sesame seeds, roasted chickpeas, coriander seeds, cumin, salt, black pepper, mint, rice flour)

Contains: Milk, Sesame Seeds, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
22 g
Saturated Fat
5 g
Sodium
640 mg
Total Carbs
60 g
Sugars
3 g
Protein
51 g
Fibres
8 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water, the carrot juice and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the liquid has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Cook the chicken
While the bulgur cooks, preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the dukkah and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, halve the cherry tomatoes. Halve the cucumbers lengthwise; slice crosswise into ½ inch half-moons.
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Toast the pita
Place the pita directly on the oven rack; toast, 2 to 3 minutes, until heated through. Transfer to a cutting board. Drizzle the warm pita with olive oil; season with S&P to taste. Cut into wedges.
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Make the salad & serve
In a large bowl, combine the tomatoes, cucumbers, ½ the vinegar, ½ the feta and 3 tbsp olive oil; season with S&P. To the pot of bulgur, add the remaining vinegar; season with S&P to taste and stir to combine. Divide the hummus between your plates and spread it out in a circular motion. Divide the bulgur, salad and chicken between your plates. Garnish with the remaining feta. Serve the pita wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.