Chicken Bulgur Bowl with Orange Vinaigrette
with Greek-style cheese, roasted carrot & raisins- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Vinaigrettes and dressings can be used much the same way, but vinaigrettes - made with oil and vinegar, or citrus juice - tend to be lighter. An easy and refreshing way to make your meal even tastier!
Ingredients
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Orange
10 g
Raisins
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
½ sachet(s)
African-inspired spice mix
50 g
Spinach
½ piece
Onion
½ piece
Carrot
½ piece
Persian cucumber
100 g
Chicken thigh strips
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Red wine vinegar
½ teaspoon
Mustard
¼ tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Transfer the bulgur to a pot or saucepan and submerge with plenty of water, then crumble in the stock cube (see pantry for amount).
- Bring to a boil and cook the bulgur for 10 minutes, then drain and set aside.
- Meanwhile, chop the onion and slice the carrot.
- Dice half of the orange and then juice the rest. Dice the cucumber.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the chicken with the carrot and half of the African-inspired spices for 6 - 8 minutes until done. Season with salt and pepper, then remove from the pan and set aside.
- Fry the onion in the same pan for 2 - 3 minutes.
- Stir in half of the spinach and allow to wilt and reduce.
- In a small bowl, combine the orange juice with the mustard, the red wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
- In a large bowl, combine the bulgur with the rest of the spinach and the African-inspired spices, along with half of the orange vinaigrette.
- Season to taste with salt and pepper.
- Serve the bulgur on deep plates with everything else on top.
- Garnish with the raisins, the cucumber and the orange.
- Crumble over the Greek-style cheese and drizzle with the rest of the vinaigrette to finish.
