
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 |