with Hummus Dressing
Ingredients: Chicken breasts • Sweet bell pepper • Falafel (soy, wheat) (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Red wine vinegar • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Parsley • Garlic.
Allergens
Tags
Falafel
150 g
Bulgur Wheat
0.5 cup
Sweet Bell Pepper
1 unit(s)
Spring Mix
113 g
Tomato
1 unit(s)
Hummus
4 tbsp
Parsley
7 g
Garlic, cloves
1 unit(s)
Plant-Based Mayonnaise
4 tbsp
Hot Sauce
2 tbsp
Red Wine Vinegar
1 tbsp
Vegetable Broth Concentrate
1 unit(s)
Chicken Breasts
2 unit(s)
Sugar
0.25 tsp
Pepper
0.125 tsp
Salt
0.625 tsp
Oil
2.5 tbsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium-high.
- While the pot heats, peel, then mince or grate garlic.
- When the pot is hot, add 1 tbsp (2 tbsp) oil and garlic. Cook for 30 sec, stirring often, until fragrant.
- Stir in bulgur, broth concentrate, 1/8 tsp (1/2 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- When done, set bulgur aside in the fridge to cool.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate.
- While the chicken cooks, core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop parsley.
- Meanwhile, in the same pan (from step 2), heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Pan-fry for 4-5 min, flipping once gently, until golden.
- Meanwhile, to a small bowl, add hummus, mayo, half the parsley, 2 tbsp (4 tbsp) warm water and 1 1/2 tsp (3 tsp) hot sauce. (TIP: Add more hot sauce if you like spicy food or use remaining hot sauce for a future creation.)
- Season with salt and pepper, then stir to combine.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Fluff bulgur with a fork.
- To the bowl with dressing, add spring mix, peppers, tomatoes, remaining parsley and cooled bulgur, then toss to combine.
- Slice chicken.
- Divide tabbouleh salad between bowls. Top with chicken and falafel.
- Drizzle hummus 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. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate. Use the same pan to cook falafel.
Slice chicken. Top bowls with chicken.
1040
kcal
Calories
56
g
Fat
7
g
Saturated Fat
78
g
Carbohydrate
8
g
Sugar
13
g
Dietary Fiber
56
g
Protein
125
mg
Cholesterol
2000
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
