Chicken & Beetroot Bulgur Bowl
with honeyed goat's cheese pearls, almonds & fresh herbs
If you like to eat seasonal vegetables, then beetroot is always the right choice! They're grown locally all year round, and they're full of potassium and folic acid.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Beetroot
1 piece
Garlic
40 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Red onion
½ sachet(s)
Dried oregano
1 piece
Chicken breast with Mediterranean herbs
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
⅓ piece
Cucumber
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
Extra virgin olive oil
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Olive oil
½ tablespoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Peel the beetroot and cut it into 1 - 2cm thick wedges, then transfer to a bowl.
- Crush or mince the garlic and add half of it to the beetroot. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes, tossing halfway.
- Boil plenty of water in a pot or saucepan for the bulgur and crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings and transfer to an oven dish.
- Add the chicken, the oregano and the rest of the garlic. Drizzle with olive oil and season with salt and pepper, then mix well to combine.
- Roast in the oven for 12 - 15 minutes, or until the chicken is done.
- Boil the bulgur for 10 - 12 minutes or until done, then drain and set aside.
- Finely chop the fresh herbs and dice the cucumber.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and the honey, then season with salt and pepper.
- Add the fresh herbs and the cucumber, then toss well to combine with the dressing.
- Roughly chop the almonds.
- Serve the bulgur on deep plates and arrange everything on top.
- Garnish with the almonds and the goat's cheese pearls.
- Drizzle with extra virgin olive oil as preferred.
