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Fresh pre-cut ingredients
Ready in 25 minutes

Herbed Chicken Thighs over Bulgur-Broccoli ‘Rice’ Salad

with Crunchy Pita Chips

Cooking time

25 minutes




740 /serving

Enjoy your feel-good meal of the week with this plush salad. The chicken thighs get treated to a lemony herbal rub before roasting to tenderness. You’ll plate them atop the whole-grain goodness of bulgur, snazzed up with rounds of sharp radishes, cubed feta and broccoli ‘rice’, tossed in a tangy cider vinaigrette. The only challenge is getting those toasty pita chips from the oven to the table without eating them… cue the sounds of contented crunching. Hey, we’re not judging!

We will send you:

  • 4 Chicken thighs
  • 90g Sliced radishes
  • 1 Scallion
  • 200g Broccoli ‘rice’ (chopped broccoli)
  • 80g Bulgur
  • 60ml Sweet Cider vinaigrette
  • 60g Feta
  • 1 Pita
  • 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
2 Sheet pans
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
9 g
910 mg
Total Carb
55 g
7 g
49 g
10 g
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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 and keep warm.
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Roast the chicken
Meanwhile, pat the chicken dry with paper towel. In a large bowl, combine the chicken*, a drizzle of oil, ½ the spices and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 18 to 22 min., until cooked through. 
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Mise en place & toast the pita chips
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Tear the pita into bite-size pieces. On a second lined sheet pan, toss the pita with a drizzle of olive oil and S&P. Toast in the oven, flipping halfway, 3 to 5 min., until golden brown and crispy.
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Sauté the broccoli rice
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the broccoli rice, white bottom of the scallion, remaining spices and S&P. Sauté, 2 to 3 min., until just tender.
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Make the salad & serve
To the pot of bulgur, add the broccoli rice, cheeseradishes, ½ the vinaigrette and S&P; stir well. Divide the salad between your plates. Top with the chicken and pita chips. Garnish with the green top of the scallion. Serve the remaining vinaigrette on the side. Bon appétit!

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