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Fresh pre-cut ingredients
20 minutes

Za’atar Chicken Breasts

with Spicy Harissa Toum & Jewelled Bulgur

Cooking time

20 minutes




690 /serving

Toum is a culinary treasure for garlic lovers. You’ll make the creamy condiment by combining mayo, minced garlic and lemon juice—and then take it to the next level by adding a dash of hot harissa to colour your world. Drape it over pan-seared chicken breasts seasoned with a classic Middle Eastern spice blend, featuring earthy herbs, warm spices and sesame seeds. Bring it to the table served atop nibbly bulgur bejewelled with matchstick carrots and leafy greens.

We will send you:

  • 2 Chicken breasts
  • 150g Matchstick carrots
  • 15ml Minced garlic
  • 90g Baby greens (baby spinach or kale)
  • 1 Shallot (or onion)
  • 1 Lemon
  • 60ml Mayonnaise
  • 80g Bulgur
  • 15g Harissa
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Eggs, Sesame, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
4 g
640 mg
Total Carb
47 g
7 g
47 g
9 g
a picture
Start the bulgur
In a medium pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 8 to 10 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
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Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the za’atar 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 pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the harissa toum
Meanwhile, juice the lemon. Halve, peel and mince the shallot. In a medium bowl, combine the mayo, harissa (add ½ for medium spicy), ¾ of the lemon juice, ½ the garlic and S&P.
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Sauté the vegetables & finish the bulgur
In the reserved pan, heat a drizzle of oil on medium. Sauté the shallot and remaining garlic, 30 sec. to 1 min., until fragrant. Add the carrots, spinach, remaining za’atar and S&P. Sauté, 1 to 2 min., until beginning to soften. Transfer to the pot of bulgur and add the remaining lemon juice; stir well.
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Plate your dish
Divide the bulgur between your plates. Top with the chicken and a spoonful of the harissa toum. Serve any remaining harissa toum on the side. Bon appétit!

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