Chicken Gyros-Style Bulgur Bowl
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Chicken Gyros-Style Bulgur Bowl

Chicken Gyros-Style Bulgur Bowl

with Cucumber Salsa, Tzatziki & Olives

To amp things up a notch, we've swapped your standard rice for bulgur wheat; a light and nutty grain hailing from the Mediterranean. You've also got yourself some lemon pepper-spiced chicken, cucumber salsa, tzatziki and olives, which are major flavour powerhouses that give you a light, bright and tasty dish!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Gluten
Wheat
Egg
Milk
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

bulgur wheat

(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1

cucumber

1

tomato

1 bag

baby spinach leaves

1 packet

kalamata olives

1 packet

chicken breast

1 packet

lemon pepper seasoning

1 packet

tzatziki

(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2252 kJ
Fat21.1 g
of which saturates3.7 g
Carbohydrate43.3 g
of which sugars7 g
Protein42.4 g
Sodium1300 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Place a medium saucepan over medium-high heat. Add bulgur wheat, the water and chicken-style stock powder. Stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.

TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine cucumber, tomato and a drizzle of the white wine vinegar and olive oil. Season.

3
3

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper.

4
4

• When bulgur has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

5
5

• To saucepan with bulgur, stir through baby spinach leaves, olives and a drizzle of olive oil. Season to taste.

6
6

• Slice chicken. • Divide bulgur between bowls. Top with lemon pepper chicken, cucumber salsa and tzatziki. Season with pepper. • Sprinkle over flaked almonds to serve. Enjoy!