Cook Once Eat Twice Saucy Peri-Peri Chicken with Spicy Bulgur & Capsicum Salad

Cook Once Eat Twice Saucy Peri-Peri Chicken with Spicy Bulgur & Capsicum Salad

Ready in 30 minutes • Serves 8
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, April 14, 2024.
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Healthy eating has never been easier with our nutrition-packed Cook Once Eat Twice recipes. These recipes create double the usual portion and are designed to be leftover friendly. Perfect for when you need a healthy lunch the next day or a quick and nutritious dinner ready to eat later in the week. A delicious veggie-packed spiced bulgur salad accompanies wonderfully flavourful peri peri chicken with the tang and the kick you'd expect from this Portuguese classic sauce. If you’re on Fresh Start for 2, these recipes 4 portions; Fresh Start for 4, makes 8 portions.

Ingredients

Bulgur Salad

  • 200g bulgur wheat
  • 2 courgette, grated
  • 2 carrot, grated
  • 2 capsicum, diced
  • 1 tsp oil
  • 1 pack peri peri spice blend
  • 1 lemon, zested & juiced
  • 2 tsp olive oil

Chicken

  • 1200g free range chicken breast, diced 2cm
  • 1 brown onion, diced
  • 1 tsp oil
  • 1 tsp salt
  • 200g peri peri sauce
  • 3 Tbsp honey
  • 1 Tbsp red wine vinegar
  • 150g baby spinach

To Serve

  • 1 pack cherry tomatoes, cut in half
  • 2 pack sliced almonds

Steps

  1. Bring a kettle to the boil.
  2. In a heatproof bowl, add bulgur and a pinch of salt and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well.
  3. Pat chicken dry and dice 2cm. Dice onion. Heat oil in a pot on medium-high heat. Add chicken, onion, salt measure and season with pepper. Cook for 7-10 minutes, turning occasionally, until starting to brown. Add peri peri sauce, honey and vinegar. Bring to the boil, reduce heat to medium and simmer for 2-3 minutes, until thickened and chicken is cooked through. Stir through spinach until wilted and season to taste with salt and pepper.
  4. Grate courgette and carrot. Dice capsicum. Heat oil in a frypan on medium-high heat. Cook courgette, carrot and capsicum for 2-3 minutes, until tender. Add measure of spices and cook for a further minute, until fragrant. Once bulgur is cooked, combine all bulgur salad ingredients in a salad bowl. Season to taste with salt and pepper and mix well. Cut cherry tomatoes in half and set aside for serving.
  5. Plate bulgur salad and top with chicken and sauce. Sprinkle over cherry tomatoes and almonds.

Nutritional Information

Energy 1706 kj
408 kcal
Protein 40.9g
Carbohydrate 33.6g
Fat 10.7g