Seared Chicken Breasts with Roasted Pepper Yogurt
Feta-Tossed Veggies & Dilled Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
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.
We will send you:
- 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)
Contains: Milk, Sesame, Wheat
You will need:
Medium pot
Large pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
20 g
Saturated Fat
5 g
Sodium
860 mg
Total Carbs
62 g
Sugars
11 g
Protein
56 g
Fibres
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and trim the tops off the carrots; quarter lengthwise. On a lined sheet pan, toss the carrots, zucchini and ½ the garlic with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, flipping halfway through, until browned and tender when pierced with a fork.
Cook the bulgur
While the vegetables roast, 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 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
Cook the chicken
While the bulgur cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
Mise en place
While the chicken cooks, finely chop the dill stems and fronds. Juice the lemon. Finely chop the roasted pepper. In a medium bowl, make the roasted pepper yogurt by combining the yogurt, roasted pepper, ⅓ of the dill, 1 tbsp lemon juice (double for 4 portions) and as much remaining garlic as you’d like; season with S&P to taste.
Finish & serve
To the pot of bulgur, add ½ the remaining dill and as much remaining lemon juice as you’d like; stir to combine and season with S&P to taste. Toss the roasted vegetables with the feta and remaining dill. Divide the finished bulgur between your plates. Top with the roasted vegetables and sliced chicken. Spoon as much roasted pepper yogurt over the chicken as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
