Lemony Chicken, Hummus & Roasted Beet Bowls
with Sumac-Spiced Bulgur
Cooking time
20 minutes
Servings
4
Calories
920 /serving
The kids can build these bowls. Start with a swipe of hummus. Not just any hummus: this family-friendly spread is customized with fresh herbs and lemon zest. Follow that with bulgur, leafy greens, chicken and roasted beets. Then drizzle it all in a mouth-watering vinaigrette.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 14g Herb medley (parsley, mint, cilantro)
- 240g Baby greens (baby spinach or kale)
- 450g Red beets
- 1 Lemon
- 160g Bulgur
- 240g Hummus
- 4 Pita
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Mustard • Sesame • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Zester
Olive oil
Total Fat
33 g
Saturated Fat
5 g
Sodium
1180 mg
Total Carb
98 g
Sugars
12 g
Protein
58 g
Fibre
16 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water, the remaining spices and a big pinch of salt; 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, zest and juice the lemon.
- Roughly chop the spinach.
- Finely chop the cilantro and parsley leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a small bowl.
- In a second small bowl, make the vinaigrette by combining ½ the lemon juice, ½ the lemon zest, ½ the herbs, 3 tbsp olive oil and S&P.
Make the herbed hummus
- In a medium bowl, combine the hummus, remaining herbs and lemon zest, and S&P.
Finish & serve
- Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and cut into wedges.
- To the pot of bulgur, add the spinach, remaining lemon juice and S&P; stir well.
- Divide the herbed hummus between your bowls and spread out in a circular motion.
- Top with the bulgur, beets and chicken.
- Drizzle with the vinaigrette.
- Serve the pita on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
