with Creamy Tahini Dressing
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken tenders • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet bell pepper • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parsley.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Bulgur Wheat
0.5 cup
Tahini Sauce
2 tbsp
Sweet Bell Pepper
1 unit(s)
Mayonnaise
2 tbsp
Baby Tomatoes
113 g
Parsley
7 g
Lemon
0.5 unit(s)
Chicken Breast Tenders
320 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve tomatoes.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Zest, then juice half the lemon (use all for 4 servings).
- To a small bowl, add tahini sauce, mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine.
-
Pat chicken dry with paper towels. Season with salt and pepper.
-
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to a plate.
-
To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook 1-3 min per side, until golden.
- Fluff bulgur with a fork.
- Stir in lemon zest, tomatoes, peppers and parsley. Stir to combine.
- Divide bulgur between bowls.
- Top with chicken and halloumi.
- Drizzle tahini dressing over top.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate. Use the same pan to cook peppers.
Top bowls with chicken.
860
kcal
Calories
44
g
Fat
20
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
69
g
Protein
210
mg
Cholesterol
1520
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
4
mg
Iron
