Mediterranean Skillet Chicken
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Mediterranean Skillet Chicken

Mediterranean Skillet Chicken

with Bulgur Paella, Carrots, and Apricots

Paella is a traditional Spanish dish made with fluffy yellow rice. However, in this recipe, our chefs opted for tender, chewy bulgur as their grain of choice. It’s cooked with sweet apricots, colorful veggies, and a dusting of bright lemon zest for a deliciously floral aroma.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit


12 ounce

Chicken Breasts

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit


1.5 ounce

Dried Apricots

¼ ounce


1 unit


1 unit

Chicken Stock Concentrate

1 unit

Red Onion

Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories508 kcal
Energy (kJ)2125 kJ
Fat10 g
Saturated Fat1.5 g
Carbohydrate62 g
Sugar13 g
Dietary Fiber13 g
Protein50 g
Cholesterol120 mg
Sodium297 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Baking Dish


Preheat and prep

Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve carrot lengthwise, then thinly slice into half-moons. Halve, peel, and dice onion. Chop zucchini into ½-inch pieces. Roughly chop apricots. Zest and halve lemon. TIP: Skip zesting if you prefer to save some time.


Cook the carrots and zucchini: In a large ovenproof pan, heat a drizzle of olive oil over medium-high heat. Add carrots and zucchini, and toss until just tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.


Start the bulgur paella: In same pan, heat another drizzle of olive oil over medium heat. Add onions and toss until softened, 2-3 minutes. Add bulgur and apricots, and stir to coat in oil. Add 1 1/4 cups water and stock concentrate, and bring to a boil.

Finish the bulgur paella

Stir carrots, zucchini, and lemon zest into pan. Season with salt and pepper. If you don’t have an ovenproof pan, transfer contents to a baking dish. Bake uncovered until water is absorbed and bulgur is tender, about 10 minutes. TIP: If liquid absorbs too quickly, add a splash of water as needed.


Cook the chicken: Heat a drizzle of olive oil in another large pan over medium-high heat. Season chicken breasts on all sides with salt and pepper. Sear until browned and no longer pink in the middle, 5-7 minutes per side.

Finish and serve

Chop parsley and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy!