Curried Cauliflower Chicken Bowls
with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt
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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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
.jpg)
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.
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.
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.
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.
Drain any excess water from bulgur; stir in cranberries. Taste and season with salt and pepper.
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.