Chicken Bulgur Bowl with Mexican Spices

Name: Chicken Bulgur Bowl with Mexican Spices with avocado, tomato & beetroot tortilla chips
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Chicken mince with Mexican seasoning; 2 piece Tomato; 150 g Bulgur; ½ sachet(s) Mexican-style spices; ½ piece Lime; 1 piece Avocado; 75 g Chopped red onion; 50 g Beetroot tortilla chips; 1 piece Romano pepper; 350 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] mayonnaise; 10 milliliters Water for the sauce; to taste Salt and pepper

with avocado, tomato & beetroot tortilla chips

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Tags:

Family

Allergens:

Wheat

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Chicken mince with Mexican seasoning

1 piece

Tomato

75 g

Bulgur

(Contains Wheat May be present Soy)

¼ sachet(s)

Mexican-style spices

¼ piece

Lime

½ piece

Avocado

40 g

Chopped red onion

25 g

Beetroot tortilla chips

½ piece

Romano pepper

Not included in your delivery

175 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] mayonnaise

5 milliliters

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3592 kJ

Calories858 kcal

Fat44.6 g

Saturated Fat10.7 g

Carbohydrate74 g

Sugar7.5 g

Dietary Fiber21.3 g

Protein31.8 g

Salt2.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Wok or sautépan

•Small Bowl

Cooking Steps

Prepare the stock in a pot or saucepan.
Boil the bulgur for 10 - 12 minutes until done, stirring regularly.
Dice the Romano pepper and the tomato.

Heat the olive oil in a wok or deep frying pan over medium-high heat and fry the onion and Romano pepper for 1 minute.
Add the chicken mince and fry for 3 minutes, separating it as you do so.
Halve and pit the avocado, then remove the skin and slice the flesh.

Cut the lime into wedges.
In a small bowl, combine the mayonnaise with the Mexican-style spices*, the water and the juice of 1 lime wedge per person.
Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Serve the bulgur in bowls or deep plates.
Top with the chicken mince, tomato, avocado and tortilla chips.
Garnish with the rest of the lime wedges.
Drizzle over the dressing and season to taste with salt and pepper.