Spice Market Organic Chicken & Bulgur Bowls
with Sumac Tomato-Shallot Salad & Creamy Cucumber Dill Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 teaspoon
Sumac
1 tablespoon
Shawarma Spice Blend
½ tablespoon
Turkish Spice Blend
½ cup
Bulgur Wheat
(Contains: Wheat)
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Trim and grate half the cucumbers on the largest holes of a box grater over a small bowl. Trim and thinly slice remaining cucumber into rounds. Zest and quarter lemon. Pick and roughly chop fronds from dill. Halve, peel, and thinly slice shallot; place in a medium bowl and cover with cold water. Halve tomatoes.
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Trime and grate half the cucumber into a small bowl. Thinly slice remaining cucumber into rounds. Roughly chop dill. Zest and quarter lemon. Halve, peel, and thinly slice shallot; soak shallot slices in a medium bowl with cold water. Halve grape tomatoes.
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In a small pot, combine bulgur, half the Turkish Spice Blend, 1 cup water, and ½ tsp salt (all the Turkish Spice Blend, 2 cups water, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
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Keep covered off heat until ready to serve.
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While bulgur cooks, drain any excess liquid from grated cucumber.
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To bowl with grated cucumber, add lemon zest, yogurt, garlic powder, half the dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Stir to combine.
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Refrigerate until ready to serve.
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Drain shallot. Return to bowl.
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Add sliced cucumber, tomatoes, sumac, remaining dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Toss to combine.
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Set aside until ready to serve.
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Pat chicken* dry with paper towels; season with Shawarma Spice Blend, salt, and pepper.
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Heat a drizzle of oil in large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
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Transfer chicken to a cutting board; let rest 5 minutes.
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Heat a drizzle of oil in large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Transfer chicken to a cutting board and let rest for at least 5 minutes.
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Slice chicken crosswise.
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Fluff bulgur with a fork; season with salt and pepper.
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Divide bulgur between bowls. Top with chicken and salad in separate sections. Drizzle chicken with cucumber dill sauce and serve with remaining lemon wedges on the side.
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