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* Add the second set of recipes - cheddar-crusted-chicken - colcannon-bake - easy-chicken-and-rice-casserole - fall-vegetable-and-chickpea-curry - ham-and-lentil-soup - newfoundland-cod-chowder - panang-style-beef-curry - perfect-potato-salad - turkish-red-lentil-soup - turkish-style-spiced-chicken - turmeric-flatbread - winter-risotto * Add the third set of recipes - beef-and-broccoli - egyptian-lentils - fajitas - irish-potato-casserole - mexican-meat-loaf - smoked-salmon-quiche - tabouleh - tofu-and-cashew-chow-mein * Add the fourth set of recipes - bean-salad - exotic-ginger-cumin-chicken - hakka-style-meatballs - one-pot-chicken-tetrazzini - smoked-salmon-pasta-primavera - spicy-kung-pao-style-chicken - zaatar-chicken-bulgur-bowls Co-authored-by: Joel Maxuel <joel@shell.skynet>
36 lines
1.6 KiB
Markdown
36 lines
1.6 KiB
Markdown
---
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title: Za'atar Chicken Bulghur Bowls
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tags: ['chicken', 'mediterranean', 'turkish']
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date: 2022-09-11
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author: joel-maxuel
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---
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- ⏲️ Prep time: 10 min
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- 🍳 Cook time: 20 min
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- 🍽️ Servings: 4
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## Ingredients
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- 4 Chicken Breasts
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- 1 cup Bulghur Wheat
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- 1 oz Mixed Olives, drained
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- 4 oz Baby Spinach, chopped
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- 2 Tbsp Za'atar Spice Blend
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- 2 Roma Tomatoes
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- 1 Lemon
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- 1/2 cup Feta Cheese, crumbled
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- 2 Garlic Cloves, minced/grated
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- 2 Tbsp White Vinegar
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- 1 tsp Sugar
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- Oil
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## Directions
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1. Preheat oven to 450F. Add 1 1/2 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut tomato into 1/4" pieces. Zest and juice the lemon.
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2. Add garlic and bulghur to the boiling water. Stir to combine, remove pot from heat, cover, and let stand until bulghur is tender and liquid is absorbed (15 mins).
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3. While bulghur rehydrates, pat chicken dry and season with Za'atar spice blend, salt, and pepper. Heat a large non-stick pan over medium-high heat. Add 1/2 tsp oil, then the chicken. Sear until golden-brown. Transfer chicken to a sheet and bake on the middle rack in the oven until chicken is cooked through (10-12 mins)
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4. Meanwhile, whisk together vinegar, lemon juice, lemon zest, 1 tsp oil, and 1/2 tsp salt in a small bowl. Set aside.
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5. When bulghur is done, fluff with a fork. Add olives, spinach, tomatoes, and half the dressing to the pot. Season with salt and pepper, then stir to combine.
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6. Thinly slice chicken. Divide bulghur salad between plates, then top with chicken. Sprinkle with feta and drizzle remaining dressing over top.
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