Spiced Chicken with Roast Veggie Bulgur and Chimichurri

Spiced Chicken with Roast Veggie Bulgur and Chimichurri

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 23, 2019.
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Ingredients

VEGGIE BULGUR

  • 1 pack bulgur wheat
  • 2 baby beetroot, quartered
  • 1/2 carrot, finely diced
  • 1/2 pack spice blend
  • 1/2 broccoli, cut into small florets
  • 1/2 pack baby spinach

CHIMICHURRI

  • 1 pack chimichurri
  • 2 Tbsp yoghurt

CHICKEN

  • 1 pack lean chicken breast
  • Juice of 1/4 lemon
  • 1/2 pack spice blend

VINAIGRETTE

  • Juice of 1/4 lemon
  • 1/2 tsp mustard
  • 1/4 tsp extra-virgin olive oil
  • 1/4 tsp honey

Steps

  1. Preheat oven to 220°C. Bring a half full kettle to the boil.
  2. Cook bulgur. Place bulgur and a pinch of salt in a heat-proof bowl. Cover with boiling water and a plate and leave for 15-18 minutes, until tender. Drain through a sieve.
  3. Prep & roast veggies. Toss beetroot, carrot and 1/2 pack of spice blend with 1/4 tsp oil on a lined oven tray. Roast for 15 minutes to start with.
  4. After veggies have roasted for 15 minutes, toss through broccoli. Roast a further 10 minutes, until veggies are tender.
  5. Make chimichurri. Mix chimichurri and yoghurt together in a bowl.
  6. Prep chicken. Pat chicken dry. Toss in a bowl with lemon juice, remaining spice blend, 1/4 tsp oil and a pinch of salt.
  7. Cook chicken. Heat a dry fry-pan on mediumhigh heat. Cook chicken for 3-4 minutes each side (depending on thickness), until just cooked through. Rest, covered before slicing thickly. Reserving any resting juices.
  8. Assemble salad. Whisk together all vinaigrette ingredients in a medium bowl. Toss bulgur, roast vegetables, spinach and chicken resting juices in bowl with vinaigrette. Season.
  9. Serve bulgur and veggies topped with chicken. Drizzle with chimichurri.

Nutritional Information

Energy 1779 kj
425 kcal
Protein 41.8g
Carbohydrate 29.3g
Fat 12.8g