Chimichurri Chicken with Bulgur

Balanced in 25

Very High Fibre

High Protein

Quick

Chimichurri Chicken with Bulgur

and Roasted Zucchini and Carrots

25 min

Difficulty: 1/3

Argentinian

Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Red wine vinegar • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Parsley • Garlic • Chili flakes.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

High Protein

Quick

New

World-flavors

Balanced

Nutritionists-pick

Ingredients

Chicken Breasts

2 unit(s)

Chili-Cumin Spice Blend

11 g

Bulgur Wheat

0.5 cup

Sweet Bell Pepper

1 unit(s)

Zucchini

1 unit(s)

Red Wine Vinegar

1 tbsp

Cilantro

7 g

Parsley

7 g

Lime

1 unit(s)

Garlic, cloves

2 unit(s)

Chili Flakes

2 g

Oil

4 tbsp

Butter

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 425˚F.
Wash and dry all produce.
To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
Once water is boiling, add bulgur. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Meanwhile, core, then cut peppers into 1-inch pieces.
Halve zucchini lengthwise, then cut into 1-inch half-moons.
Finely chop cilantro and parsley.
Reserve 1 tsp (2 tsp) parsley. Set aside.
Peel, then mince or grate garlic.
Zest, then cut lime into wedges.

Heat a large non-stick pan over medium-high.
Meanwhile, pat chicken dry with paper towels.
To a large bowl, add chicken and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat.
When hot, add 1/2 tbsp (1 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to one side of an unlined baking sheet.

To the other side of the unlined baking sheet, add zucchini, peppers, half the garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
Roast in the middle of the oven for 10-15 min, until veggies are tender-crisp and chicken is cooked through.**

To a small bowl, add 2 1/2 tbsp (5 tbsp) olive oil, remaining, parlsey, cilantro, 1/4 tsp chili flakes and red wine vinegar. Season with salt and pepper. Stir to combine.