Chicken Bulgur Bowl
with yogurt sauce, fresh herbs & Romano beans
Did you know that bulgur is made of wheat grains? They're first steamed, then dried, and finally cracked. This results in a whole grain product that's full of fibre, iron and B-vitamins!
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
Roma tomato
1 piece
Carrot
½ piece
Garlic
50 g
Romano beans
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
¼ piece
Lime
75 g
Bulgur
(Contains: Tarwe May be present: Soja)
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
100 g
Chicken thigh strips with kebab spices
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Dice the tomato and the carrot.
- Crush or mince the garlic.
- Cut the Romano beans into 1cm chunks.
- Roughly chop the parsley and cut the lime into wedges.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the garlic, Romano beans and carrot for 3 - 4 minutes, then add the bulgur and fry for 1 minute.
- Pour in the stock and bring to the boil, then cover with the lid and cook for 8 - 10 minutes.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 6 - 8 minutes.
- When the bulgur is done, add the tomato, two thirds of the Middle Eastern spices and half of the parsley.
- Mix well and season to taste with salt and pepper.
- Combine the yogurt with the extra virgin olive oil and the rest of the Middle Eastern spices, then season to taste with salt and pepper.
- Serve the bulgur on plates and top with the chicken.
- Drizzle with the yogurt sauce and garnish with the rest of the parsley.
- Serve with the lime wedges alongside.
