with Radishes, Olives and Feta
Ingredients: Chicken breast • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Radish • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Middle eastern spice blend (spices (including mustard) and herbs, dehydrated vegetables (garlic, onion), salt, dextrose, silicon dioxide, canola oil) (mustard) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Bulgur Wheat
0.5 cup
Mixed Olives
30 g
Radish
3 unit(s)
Middle Eastern Seasoning
15 g
Tomato
1 unit(s)
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Garlic, cloves
1 unit(s)
White Wine Vinegar
1 tbsp
Oil
2.5 tbsp
Pepper
0.125 tsp
Sugar
0.5 tsp
Salt
0.875 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, peel, then mince or grate garlic.
- Trim roots or top of radishes, if needed. Slice radishes into rounds.
- Drain, then roughly chop olives.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To the boiling water, add garlic and bulgur. Stir to combine, then remove from heat.
- Cover and let stand for 15-16 min, until bulgur is tender and water is absorbed.
- Meanwhile, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a small bowl, whisk together vinegar, 1 tsp (2 tsp) Middle Eastern Seasoning, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt. Set aside.
- When bulgur is done, fluff with a fork.
- To the pot, add olives, radishes, tomatoes and half the dressing.
- Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide bulgur salad between plates, then top with chicken.
- Drizzle remaining dressing over salad.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top, if you like.
640
kcal
Calories
29
g
Fat
6
g
Saturated Fat
51
g
Carbohydrate
4
g
Sugar
8
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
1810
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Radishes and Olives
