One-Pot Mexican-Style Chicken & Bulgur Skillet
with Zucchini, Peas & Crema
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Talk about being pot on the spot! There’s no stress and limited mess when you get warmly seasoned chicken breasts sizzling on the stovetop, then use the same skillet for your veggies and grain. Zucchini, garlic and wholesome bulgur cook down in a tasty tomato base spiked with lime juice for zing. With a few popping peas and a plop of crema, this delicious dinner is done in 20 minutes.
We will send you:
- 2 Chicken breasts
- 2 Garlic cloves
- 1 Lime
- 1 Zucchini (green, yellow or heirloom)
- 100g Green peas
- 80g Bulgur
- 15ml Tomato paste
- 30ml Crema
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Large pot
Grater
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
3 g
Sodium
830 mg
Total Carb
49 g
Sugars
7 g
Protein
49 g
Fibre
10 g
Preparation
Cook the chicken
In a large pot, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ 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 pot. Reserve the pot.
Mise en place
Meanwhile, grate the garlic. Halve the lime; juice ½ and quarter the remaining ½. Cut the zucchini into ¼ inch rounds.
Start the skillet
In the reserved pot, heat a drizzle of oil on medium. Sauté the zucchini, 2 to 3 min., until slightly browned. Add the garlic, tomato paste and remaining spices. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add 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, 4 to 6 min., until the bulgur is tender and the water has been absorbed. Add the lime juice; stir well.
Finish the skillet
To the pot of zucchini and bulgur, add the chicken and peas. Cook, partially covered, 1 to 2 min., until the peas are warmed through.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Top with the crema. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
