Tuscan Chicken over Bulgur Pilaf
with Balsamic Zucchini & Tomatoes
- Wheat
- Milk
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!
Ingredients
1 unit
Onion
1 unit
Zucchini
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
2 clove
Garlic
4 ounce
Grape Tomatoes
10 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Drain any excess liquid from bulgur, then fluff with a fork. Season with salt and pepper to taste. • Slice chicken crosswise.
• Divide bulgur between bowls. Top with sliced chicken. Spoon balsamic veggies over chicken and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the Tuscan spice blend on the chicken, while the balsamic veggies were a hit for their tangy sweetness 🍲.
- Ease of prep: Most found it simple to make, though some noted longer prep time than expected for chopping vegetables.
- Suggestions: Consider adding extra garlic to the bulgur and veggies; some preferred less balsamic vinegar for milder flavor.
- Portions: Several wished for more vegetables, especially zucchini and tomatoes, to balance the grains.
- Bulgur: First-timers were pleasantly surprised by the bulgur pilaf, though a few found it bland without the sauce.
