Chicken Bulgur Bowl with Yogurt Sauce
with Middle Eastern spices, fresh parsley & Romano beans
Did you know that "bulgur" is the Turkish word for barley?
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
Tomato
1 piece
Garlic
50 g
Romano beans
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
¼ piece
Lime
½ sachet(s)
Middle Eastern spice mix
75 g
Bulgur
(Contains: Tarwe May be present: Soja)
100 g
Chicken thigh strips with kebab spices
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Courgette
Not included in your delivery
1 tablespoon
Sunflower oil
150 milliliters
Low sodium vegetable stock
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Dice the tomato and the courgette. Crush or mince the garlic.
- Cut the Romano beans into 1cm diagonal chunks.
- Roughly chop the parsley and cut the lime into wedges.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the garlic with the Romano beans, courgette and half of the Middle Eastern spices for 3 - 4 minutes. Add the bulgur and fry for another minute, then pour in the stock and bring to a boil.
- Cover with the lid and allow to 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 and half of the parsley. Season to taste with salt and pepper.
- Season the yogurt with the extra virgin olive oil and the rest of the Middle Eastern spices, along with salt and pepper to taste.
- Serve the bulgur on plates and top with the chicken and the yogurt sauce.
- Garnish with rest of the parsley and serve with the lime wedges.
