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Tuscan Chicken over Bulgur Pilaf

Tuscan Chicken over Bulgur Pilaf

with Balsamic Zucchini & Tomatoes

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Buckle up, because the power bowl just got a whole lot more powerful. Here, earthy bulgur wheat simmers with onion, garlic, and stock to form the hearty base. It’s topped with tender Tuscan-spiced chicken and a tangy, sweet, and savory topping of balsamic tomato and zucchini. One bite, and we think you’ll agree: It really doesn’t get much better than digging into all that!

Tags:Calorie Smart
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

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Chicken Stock Concentrate

4 ounce

Grape Tomatoes

2 clove

Garlic

1 unit

Zucchini

1 unit

Yellow Onion

5 teaspoon

Balsamic Vinegar

1 tablespoon

Tuscan Heat Spice

10 ounce

Chicken Cutlets

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber9 g
Protein40 g
Cholesterol120 mg
Sodium620 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
Small pot
Paper Towel
Large Pan
Aluminum Foil
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. • Peel and mince or grate garlic. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes.

2

• Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and half the onion; cook until fragrant, 30 seconds. • Stir in bulgur, 1 cup water, stock concentrate, and ½ tsp salt. (For 4 servings, use 2 cups water and 1 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.

3

• Meanwhile, pat chicken* dry with paper towels and season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) • Heat a large drizzle of oil in a large pan over medium heat. Add chicken and sear until browned, 3 minutes per side. Transfer chicken to a lightly oiled, foil-lined baking sheet. • Roast on top rack until chicken is cooked through, 4-6 minutes.

4

• Heat another large drizzle of olive oil in pan used to sear chicken over medium-high heat. Add zucchini and remaining onion; season with salt and pepper. Cook, stirring occasionally 4-5 minutes.

5

• Add tomatoes, remaining garlic, and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) to pan with zucchini. (Be sure to measure—we sent more Tuscan Heat Spice.) Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4). Bring to a simmer and cook until slightly thickened, 1 minute. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.

6

• Drain any excess liquid from bulgur, then fluff with a fork. Season with salt and pepper to taste. • Slice chicken crosswise.

7

• Divide bulgur between bowls. Top with sliced chicken. Spoon balsamic veggies over chicken and serve.