Chicken & Beetroot Bulgur Bowl

Name: Chicken & Beetroot Bulgur Bowl with honeyed goat's cheese pearls, almonds & fresh herbs
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Beetroot; 2 piece Garlic; 75 g Bulgur; 1 piece Onion; 1 sachet(s) Dried oregano; 2 piece Chicken breast with Mediterranean herbs; 10 g Fresh flat leaf parsley & mint; ⅔ piece Cucumber; 20 g Salted almonds; 50 g Honeyed goat's cheese pearls; 2 teaspoon Extra virgin olive oil; 2 teaspoon Honey [or plant-based alternative]; 2 tablespoon Olive oil; 1 tablespoon White wine vinegar; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with honeyed goat's cheese pearls, almonds & fresh herbs

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If you like to eat seasonal vegetables, then beetroot is always the right choice for you. They're grown locally all year round, and they're full of potassium and folic acid.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Tarwe

•Amandelnoten

•Pinda's

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Beetroot

1 piece

Garlic

40 g

Bulgur

(Contains: Tarwe May be present: Soja)

½ piece

Onion

½ sachet(s)

Dried oregano

1 piece

Chicken breast with Mediterranean herbs

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

¾ 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

Energy (kJ)2690 kJ

Calories643 kcal

Fat32.5 g

Saturated Fat7.8 g

Carbohydrate45.7 g

Sugar15.5 g

Dietary Fiber12.3 g

Protein37.4 g

Salt1.5 g

Potassium99.9 mg

Calcium22.8 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Pan

•Oven Dish

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Peel the beetroot and cut it into 1 - 2cm thick wedges, then transfer to a bowl (see Tip).
Crush or mince the garlic and add half of it to the beetroot. Drizzle with half of the 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.

Tip: beetroot can stain, so wear gloves or use a sandwich bag to hold it.

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the bulgur for 10 - 12 minutes until done, then drain and set aside.
Slice the onion into half rings and transfer to an oven dish.
Add the chicken, oregano, the rest of the garlic and the rest of the olive oil. Season with salt and pepper, then mix well to combine.
Roast in the oven for 12 - 15 minutes, or until the chicken is done.

Meanwhile, finely chop the parsley and the mint leaves (discarding the stalks). 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, beetroot and cucumber on deep plates.
Slice the chicken breast and serve it on top of the bulgur, along with the onion.
Garnish with the almonds and the goat's cheese pearls.
Drizzle with extra virgin olive oil as preferred.