Cheesy Chicken with Middle Eastern Spices
over bulgur with vegetables & fresh herbs
Did you know that a green bell pepper contains more fibre and vitamin K than red and yellow bell peppers?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Bulgur
(Contains Tarwe May be present Soja)
½ piece
Green bell pepper
1.5 piece
Tomato
½ piece
Red onion
25 g
Grated Gouda
(Contains Melk (inclusief lactose))
1 piece
Garlic
5 g
Fresh flat leaf parsley & mint
(May be present Selderij)
⅓ sachet(s)
Middle Eastern spice mix
25 g
Organic full-fat yogurt
(Contains Melk (inclusief lactose))
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
¼ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
1 teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Transfer the bulgur to a pot or saucepan and cover with plenty of water, then crumble in the stock cube (see pantry for amount).
- Bring to the boil and cook for 10 - 12 minutes until done, then drain and set aside.
- Meanwhile, chop the onion. Dice the bell pepper and tomato.
- Heat the olive oil in a large frying pan over medium-high heat. Fry the chicken for 4 minutes per side, then add the bell pepper and fry for 2 more minutes.
- Transfer the chicken and bell pepper to an oven dish, then top with the tomato and half of the onion. Season to taste with salt and pepper.
- Scatter over the cheese and then bake in the oven for 8 - 9 minutes or until the chicken is done.
- Crush or mince the garlic.
- Melt the butter in a deep frying pan over medium heat. Fry the garlic with the rest of the onion and half of the Middle Eastern-style spices for 2 - 3 minutes.
- Stir in the bulgur and the white balsamic vinegar, then season to taste with salt and pepper.
- In a bowl, combine the yogurt with the rest of the Middle Eastern-style spices.
- Finely chop the fresh herbs.
- Remove the chicken from the oven dish and set aside.
- Transfer the roasted vegetables and half of the fresh herbs to the bulgur and mix well to combine.
- Serve the bulgur on plates and top with the chicken and the yogurt sauce. Garnish with the rest of the fresh herbs.