Seared chicken breastswith roasted pepper yogurt - Extra large standard

Seared Chicken Breasts with Roasted Pepper Yogurt

Feta-Tossed Veggies & Dilled Bulgur

640 cals

20 mins

Description

File under spring chicken! This quickie recipe covers all the bases, and then some. While carrots and zucchini roast with garlic in the oven, the chicken gets a good sprinkle of Levantine-themed spices—think sumac, sesame and lemon zest—and a pan searing until golden-brown and tender. Toss the veg with cubes of feta cheese, and serve it all over bulgur with a delectable, citrusy yogurt sauce made with roasted pepper and fresh dill.

Contains:

Milk, Sesame, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 15ml Minced garlic

  • 200g Carrots

  • 1 Bunch of dill

  • 1 Lemon

  • 200g Zucchini half-moons

  • 110g Large-flaked bulgur

  • 1 Roasted pepper

  • 30g Feta

  • 100g Greek yogurt

  • 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)

Nutrition

Total fat

20g

Saturated Fat

5g

Sodium

860mg

Total carbs

62g

Sugar

11g

Protein

56g

Fibres

11g