Mediterranean Chicken with Feta & Kalamata Olives
over tomato bulgur with roasted courgette & bell pepperCalories
:
710 kcalProtein
:
47.3g proteinDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Courgette
½ piece
Bell pepper
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
½ sachet(s)
Sicilian-style herb mix
¼
Tomato paste
10 g
Raisins
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
½ piece
Onion
1 piece
Chicken breast
½ sachet(s)
Greek-style spice mix
25 g
Feta
(Contains: Melk (inclusief lactose))
10 g
Kalamata olives
Not included in your delivery
1 tablespoon
Olive oil
120 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2970 kJ
Calories710 kcal
Fat23.9 g
Saturated Fat7.7 g
Carbohydrate81 g
Sugar21.2 g
Dietary Fiber13.8 g
Protein47.3 g
Salt2.3 g
Potassium585.4 mg
Calcium55.8 mg
Iron1.5 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
1
- 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.
2
- 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.
3
- 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.
4
- 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 feta to finish.
