Cal Smart Spiced Chicken Tabbouleh
with Feta
Chicken never has to be boring, and our shawarma-spiced turkey scallopini proves it! Pair that with a plentiful bulgur salad, and you'll never look at chicken the same!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
56 g
Baby Spinach
28 g
Feta Cheese, crumbled
(Contains Milk)
2 unit
Garlic, cloves
½ cup
Bulgur Wheat
(Contains Wheat)
160 g
Tomato
56 g
Red Onion
66 g
Mini Cucumber
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
7 g
Parsley
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Cut tomatoes into 1/4 inch pieces. Cut cucumbers into 1/4 inch half-moons. Roughly chop parsley. Peel, then cut half the onion (whole onion for 4 ppl) into small pieces. Peel, then mince or grate garlic.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then garlic and onions. Cook, stirring frequently, until soft, 2-3 min. Stir in bulgur, then 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil, then cover and remove from heat. Let stand until tender and liquid is absorbed, 15-16 min. Fluff with a fork.
While bulgur cooks, pat chicken dry with paper towels. Season both sides with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
While chicken cooks, combine vinegar with 1 tbsp oil (dbl for 4 ppl), salt and pepper in a large bowl. Add spinach, tomatoes and cucumbers, then toss to combine. Stir in cooked bulgur until combined.
Cut chicken tenders in half crosswise. Divide tabbouleh between plates. Top with chicken. Sprinkle feta and parsley over top.
