Grilled Chicken & Sweet Peppers
with Creamy Lemon Bulgur
Cooking time
20 minutes
Servings
4
Calories
430 /serving
Get the family fired up with a sizzling Greek-style grill. Veggies and chicken take their turns over the heat, along with scallion destined for a salad crunchy with cucumbers. To line each plate, there’s creamy bulgur lively with lemon zest.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Scallion
- 1 Lemon
- 2 Cucumbers
- 2 Sweet peppers
- 160g Bulgur
- 43ml Sour cream
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
Olive oil
BBQ (or pan)
Total Fat
9 g
Saturated Fat
3 g
Sodium
150 mg
Total Carb
42 g
Sugars
6 g
Protein
45 g
Fibre
10 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, 1 ½ cups water and ½ the spices; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Mise en place
- Meanwhile, core and quarter the sweet peppers lengthwise.
- In a small bowl, combine the sweet peppers, scallion, a drizzle of oil and S&P.
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces on an angle.
- Zest and juice the lemon.
Grill the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the sweet peppers & scallion
- Meanwhile, add the sweet peppers and scallion to the BBQ (or pan) and grill, turning occasionally, 3 to 4 min., until browned and tender.
- Transfer to a cutting board.
Make the salad
- Roughly chop the sweet peppers and scallion.
- In a large bowl, combine ½ the lemon juice, a drizzle of olive oil and S&P.
- Add the cucumbers, sweet peppers and scallion; toss well.
Finish & serve
- To the pot of bulgur, add the sour cream, lemon zest and remaining lemon juice; stir well.
- Divide the bulgur between your plates.
- Top with the chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
