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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Tuscan Heat Spice
• 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.