with Bulgur-Stuffed Roasted Tomatoes & Lemon Garlic Yogurt Sauce
Prepare some space because your tastebuds will be doing cartwheels with this meal. We give plain ole chicken cutlets a toasty, tangy makeover with a sprinkling of za’atar. This Middle Eastern spice blend, bursting with aromatics (think sesame seeds, thyme, marjoram, and sumac), also flavors the accompanying stuffed tomatoes. These cute Romas are filled with roasted onion, parsley, and lemony bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. To finish the dish, there’s plenty of lemon garlic yogurt sauce to drizzle over the top for a big dose of brightness
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Not included in your delivery
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and dice onion into ¾-inch-thick pieces; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate garlic (reserve a pinch for step 3). Zest and quarter lemon. Halve tomatoes lengthwise; scoop out and discard seeds with a spoon. Pat insides dry with paper towels. Finely chop parsley.
• Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, remaining garlic, and a pinch of salt; cook, stirring, until fragrant, 30 seconds. • Add bulgur; cook, stirring, until toasted, 1-2 minutes. • Stir in stock concentrates, 1 cup water (2 cups for 4 servings), and ½ tsp salt (1 tsp for 4). Cover, bring to a boil, then 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.
• In a small bowl, combine sour cream, yogurt, reserved garlic, a squeeze of lemon juice, and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Toss diced onion on one side of a baking sheet with a drizzle of oil, half the Za’atar Spice, a big pinch of salt, and pepper. Place tomatoes, cut sides up, on empty side of sheet; season with salt and pepper. • Roast on top rack until onion is tender and tomatoes are softened slightly but still retain their shape, 6-8 minutes. TIP: If water pools in tomato halves after roasting, carefully blot dry with paper towels
• Meanwhile, pat chicken* dry with paper towels; season all over with remaining Za’atar Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board to rest.
• Fluff bulgur with a fork. Stir in roasted onion, half the parsley, remaining lemon zest, a big squeeze of lemon juice, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper if desired.
• Slice chicken crosswise. • Stuff tomatoes with as much bulgur filling as will fit. Divide remaining filling between one side of each plate and top with stuffed tomatoes. Fan chicken next to tomatoes. Drizzle everything with sauce. Garnish with remaining parsley and serve with any remaining lemon wedges on the side.