One-Pan Za'atar Chicken with Bulgur
Dinner · Levantine · Ready in 20 min · Serves 2
Za'atar-crusted chicken strips over herby fine bulgur that soaks while the chicken cooks. One pan, twenty minutes, Levantine to the last bite.
Per serving
- Calories
- 505
- Protein
- 41 g
- Carbs
- 47 g
- Fat
- 16 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D1%
- B1214%
- Zinc25%
- Magnesium42%
- Omega-311%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Chicken breast, sliced
- 130 g Fine bulgur
- 2 tbsp Za'atar spice blend
- 1.5 tbsp Olive oil
- 2 tbsp Lemon juice
- 150 g Cherry tomatoes
- 3 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
Method
- 1
Put 130g fine bulgur in a bowl with 0.25 tsp salt and cover with 200ml boiling water. Cover the bowl and leave for 10 minutes while you cook the chicken.
- 2
Toss 320g sliced chicken breast with 2 tbsp za'atar, 1 tbsp olive oil and 0.25 tsp salt. Sear over medium-high heat for 7–8 minutes, turning once, until the crust darkens and the chicken is cooked through.
- 3
Fluff the bulgur with a fork and fold in 2 tbsp lemon juice, 0.5 tbsp olive oil, 150g halved cherry tomatoes and 3 tbsp chopped parsley. Pile the chicken on top and serve from the pan.
