Mediterranean-Spiced Chicken
over Warm Bulgur & Vegetable Salad
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Dock your yacht on Mediterranean Shores just in time for supper—that’s what we named our seasoning blend of roasted garlic, sun-dried tomato and rosemary that locks down the regional feeling of this dish. In 15 minutes, you’ll lay out succulent slices of pan-seared chicken breasts over a grainy veggie salad. Bulgur makes a soft and fluffy bed, studded with feta cheese, sautéed tomatoes and zucchini basking in our cold-pressed Italian vinaigrette.
We will send you:
- 2 Chicken breasts
- 1 Zucchini (green, yellow or heirloom)
- 2 Tomatoes
- 60ml Cold-pressed Italian vinaigrette
- 80g Bulgur
- 60g Feta
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
7 g
Sodium
880 mg
Total Carb
42 g
Sugars
4 g
Protein
50 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and 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) 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.
Mise en place
Meanwhile, medium-dice the zucchini and tomatoes.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the zucchini and sauté, scraping up any browned bits, 2 to 4 min., until beginning to soften; season with the remaining spices and S&P. Add the tomatoes and sauté, 1 to 2 min., until softened; season with S&P.
Make the salad & serve
To the pot of bulgur, add the vegetables, cheese, vinaigrette and S&P; stir well. Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
