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Curried Cauliflower Chicken Bowls

Curried Cauliflower Chicken Bowls

with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt

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Curry, cauliflower, and chicken—the three keys to dinner success! Roasted cauliflower gets its golden hue and savory-sweetness from curry powder, while a za’atar-spiced bulgur base adds herby flavor with a hint of citrus. Dried cranberries sweeten the deal and everything’s topped with juicy chicken and a cool drizzle of yogurt. If you're aiming for a dinner victory, just remember the three C’s!

Tags:Calorie SmartMediterraneanSuperstar Climate Score
Allergens:WheatMilk

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Cauliflower Florets

2 unit

Scallions

2 clove

Garlic

1 tablespoon

Curry Powder

½ cup

Bulgur Wheat

(ContainsWheat)

1 tablespoon

Za'atar Spice

10 ounce

Chicken Breast Strips

1 ounce

Dried Cranberries

2 tablespoon

Low-Fat Yogurt

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories550 kcal
Fat19 g
Saturated Fat3.5 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber10 g
Protein38 g
Cholesterol100 mg
Sodium510 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Medium Pot
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut the cauliflower into bite-sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince garlic.

2

In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until evenly coated. Spread out on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes.

3

While cauliflower roasts, heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until softened and fragrant, 1-2 minutes. Add bulgur, 1 cup water, ¼ of the Za’atar Spice (add more if you like; save a bit for serving!), and ½ tsp salt. (For 4 servings, use 2 cups water, half the Za’atar Spice, and ¾ tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.

4

While bulgur cooks, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer; cook until browned and cooked through, 4-6 minutes. Keep covered off heat until ready to serve.

5

Drain any excess water from bulgur; stir in cranberries. Taste and season with salt and pepper.

6

Divide bulgur between bowls and top with the chicken and cauliflower in separate sections. Drizzle with yogurt and garnish with scallion greens. Sprinkle with a pinch of remaining Za’atar Spice and serve.