with Tomato-Herb Salad and Lemon-Garlic Toum
Fresh, aromatic flavours meet tender spiced chicken in this delicious dish, inspired by one of our favourite takeout meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Bulgur Wheat
0.5 cup
Chicken Broth Concentrate
1 unit(s)
Baby Tomatoes
113 g
Shawarma Spice Blend
1 tbsp
Lemon
1 unit(s)
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Parsley
7 g
Unsalted Butter
1 tbsp
Pepper
0.25 tsp
Sugar
0.25 tsp
Salt
0.75 tsp
Oil
3 tbsp
- Core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. (NOTE: You will add chicken to the baking sheet halfway through roasting.)
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Shawarma Spice Blend.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until golden-brown, 1-2 min per side.
- When peppers are halfway done roasting, transfer chicken to the other side of sheet.
- Roast in the middle of the oven until chicken is cooked through and peppers are tender, 10-12 min.**
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
- Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted.
- Stir in roasted peppers, lemon zest and half the parsley. Set aside.
- Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide bulgur between plates. Top with chicken and tomato-herb salad.
- Drizzle lemon-garlic toum over top.
- Squeeze a lemon wedge over top, if desired.
770
kcal
Calories
43
g
Fat
9
g
Saturated Fat
51
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
1330
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
4
mg
Iron
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
with Tomato-Herb Salad and Lemon-Garlic Toum
