Mediterranean Chicken with Kalamata Olives & Greek-Style Cheese

Name: Mediterranean Chicken with Kalamata Olives & Greek-Style Cheese over tomato bulgur with roasted courgette & bell pepper
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 piece Chicken breast; 150 g Bulgur; 1 piece Onion; 1 piece Courgette; 1 piece Bell pepper; ½ Tomato paste; 1 sachet(s) Sicilian-style herb mix; 1 sachet(s) Greek-style spice mix; 20 g Raisins; 20 g Kalamata olives; 50 g Greek-style cheese; 2 tablespoon Olive oil; 240 milliliters Low sodium chicken stock; to taste Salt and pepper

over tomato bulgur with roasted courgette & bell pepper

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The Kalamata olive is a typical Greek olive. It gets its name from the city of Kalamata, which is located in southern Greece.

Tags:

Extra Veggies

Allergens:

Tarwe

•Gluten

•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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Chicken breast

75 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

½ piece

Onion

½ piece

Courgette

½ piece

Bell pepper

Tomato paste

½ sachet(s)

Sicilian-style herb mix

½ sachet(s)

Greek-style spice mix

10 g

Raisins

(May be present: Pinda's, Noten, Sesamzaad)

10 g

Kalamata olives

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

120 milliliters

Low sodium chicken stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3006 kJ

Calories719 kcal

Fat24.8 g

Saturated Fat7.7 g

Carbohydrate71.1 g

Sugar21.2 g

Dietary Fiber18.7 g

Protein46.6 g

Salt2.3 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 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

•Baking Sheet with Baking Paper

•Pan with Lid

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Slice the courgette into rounds of no more than 1cm thickness. Cut the bell pepper into thin strips.
Transfer both to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Roast in the oven for 12 - 17 minutes.

Prepare the stock in a pot or saucepan, then add the bulgur, the Sicilian-style herbs and the tomato paste.
Cook for 10 - 12 minutes over low heat, covered.
Stir the raisins into the bulgur and then set aside, still covered.

Slice the onion into half rings. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
Butterfly the chicken by cutting it open along the side.
Add it to the pan and fry for 6 - 8 minutes per side, or until done.
Add the Greek-style spices during the final minute of cooking, then remove the chicken from the pan.

Slice the chicken. Roughly chop the olives.
Serve the bulgur on deep plates. Top with the courgette, bell pepper, chicken and onion.
Garnish with the olives and crumble over the cheese to finish.