Spiced Bulgur Bowl with Chicken and Cranberries

Name: Spiced Bulgur Bowl with Chicken and Cranberries with bell pepper and fresh lemon-parsley yogurt
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 piece Onion; 1 piece Bell pepper; 150 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 1 sachet(s) Peruvian-style spice mix; 1 piece Garlic; 1 piece Lemon; 1 pack Lentils; 200 g Spinach; 10 g Fresh flat leaf parsley; 75 g Organic Greek yogurt; 20 g Dried cranberries; 2 piece Chicken thigh; 350 milliliters Water; ½ piece Low sodium chicken stock cube; 2 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with bell pepper and fresh lemon-parsley yogurt

View our plans

This recipe provides 308 grams of vegetables per portion.

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

Onion

½ piece

Bell pepper

75 g

Bulgur

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

½ sachet(s)

Middle Eastern spice mix

½ sachet(s)

Peruvian-style spice mix

½ piece

Garlic

½ piece

Lemon

½ pack

Lentils

(May be present: Gluten)

100 g

Spinach

5 g

Fresh flat leaf parsley

(May be present: Selderij)

40 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

10 g

Dried cranberries

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

1 piece

Chicken thigh

Not included in your delivery

175 milliliters

Water

¼ piece

Low sodium chicken stock cube

1 tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2875 kJ

Calories687 kcal

Fat19.3 g

Saturated Fat4.9 g

Carbohydrate93.5 g

Sugar22.4 g

Dietary Fiber27.5 g

Protein23.9 g

Salt2.6 g

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

•Pan with Lid

•Tall-Sided Pan

•Casserole

•Bowl

•Sieve

Cooking Steps

Slice the onion into half rings.
Cut the bell pepper into thin strips.
Add the bulgur to a pot or saucepan, then add the water and the stock cube (see pantry items for amounts), Middle Eastern spice mix and Peruvian-style spices.
Bring to a boil, then turn the heat to low and cook the bulgur for 10 - 12 minutes, covered. Leave the lid on when finished to keep warm.

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken thigh for 5 - 7 minutes on each side, or until cooked through. Season with salt and pepper to taste.
In the meantime, heat another drizzle of olive oil in a deep frying pan over medium-high heat, then fry the onion and bell pepper for 4 - 5 minutes.
Deglaze with the balsamic vinegar (see pantry for amount) and season with salt and pepper to taste.
Crush or mince the garlic. Cut the lemon in quarters.

Drain and rinse the lentils in a strainer and let the water drain off.
Stir the lentils and spinach through the bulgur, then cook for 1 - 2 minutes over low heat so that the spinach wilts down.
Roughly chop the flat-leaf parsley.
In a bowl, mix together the Greek yogurt, garlic, parsley and the juice of 1 lemon wedge per person. Season with salt and pepper.

Serve the lentil and spinach bulgur on deep plates, with the onion and bell pepper to the side and the chicken on top.
Garnish with the lemon-parsley yogurt and dried cranberries.
Serve with the remaining lemon wedges.