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Oven-‘Fried’ Chicken Thighs

Broccoli-Bulgur Salad & Spiced Honey Butter

Cooking time

35 minutes

Servings

2/4

Calories

990 /serving

Once you’ve enjoyed piping hot, crispy-coated chicken straight from your home oven, you won’t want to pick up another takeout bucket. A flavour-packed crust made with panko and a peppery blend of herbs coats the poultry, which turns wonderfully golden and crunchy under high heat. Roasted broccoli and cabbage get dressed in lemon-garlic vinaigrette, and then tossed in with nutty bulgur for a next-level, crowd-pleasing side. Spiced honey butter is the final drizzle.

We will send you:

  • 4 Chicken thighs
  • 200g Shredded red cabbage
  • 2 Scallions
  • 1 Head of broccoli
  • 78g Medium bulgur
  • 14g Honey
  • 57g Panko
  • 90ml Lemon-garlic vinaigrette
  • 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
2 Sheet pans
4 or 8 tbsp Butter
Salt & pepper (S&P)
1 or 2 Eggs
Parchment paper
Oil
Total Fat
54 g
Saturated Fat
21 g
Sodium
2640 mg
Total Carb
87 g
Sugars
17 g
Protein
52 g
Fibre
13 g
Preparation
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Prepare & roast the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large bowl, combine the panko with S&P. In a second large bowl, whisk 1 egg (double for 4 portions) with S&P. One piece at a time, coat the chicken* in the egg (letting the excess drip off), then in the panko (pressing to adhere). Transfer to a lined sheet pan and roast, without flipping, 15 to 18 min., until cooked through. Switch the oven to broil, 2 to 3 min., until nicely browned.
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Roast the broccoli
Separate the broccoli stem from the head; cut the head into small florets. On a second lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Arrange in a single layer and roast, flipping halfway, 14 to 18 min., until tender.
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Cook the bulgur
In a medium pot, combine the bulgur, 1 ⅓ cups 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 transfer to a large bowl to cool; season with S&P. Wipe out and reserve the pot.
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Mise en place
Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Make the spiced honey butter
In the reserved pot, melt 4 tbsp butter (double for 4 portions) on medium. Add ½ the honey and cook, stirring constantly, 30 sec. to 1 min., until combined; season with the remaining spices and S&P.
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Make the salad & serve
To the bowl of bulgur, add the broccoli, cabbage, white bottoms of the scallions, remaining honey and the vinaigrette; season with S&P and toss well. Divide the salad and chicken between your plates. Drizzle the spiced honey butter over the chicken. Garnish with the green tops of the scallions. Bon appétit!

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