Lemony Chicken, Hummus & Roasted Beet Bowls
with Sumac-Spiced Bulgur
Cooking time
20 minutes
Servings
4
Calories
570 /serving
It all starts with a swipe of hummus at the bottom of each bowl. Not just any hummus, this kid-friendly spread is customized with a bouquet of freshly chopped herbs and lemon zest. Follow that with a mound of bulgur and leafy greens, laced with a garlicky sumac spice blend. Load up even more with slices of pan-seared chicken breasts and chunks of roasted beets for chew factor. Then drizzle it all in a mouth-watering lemon and herb vinaigrette to finish in style.
We will send you:
- 2 Chicken breasts
- 450g Red beets
- 240g Baby greens (baby spinach or kale)
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 240g Hummus
- 160g Bulgur
- 4 Pita
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Mustard, Sesame, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pan
Medium pot
Zester
Olive oil
Peeler
Total Fat
10 g
Saturated Fat
2 g
Sodium
1220 mg
Total Carb
88 g
Sugars
10 g
Protein
39 g
Fibre
14 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water, the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, zest and juice the lemon. Roughly chop the spinach. Finely chop the cilantro and parsley leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a small bowl. In a second small bowl, make the vinaigrette by combining ½ the lemon juice, ½ the lemon zest, ½ the herbs, 3 tbsp olive oil and S&P.
Make the herbed hummus
In a medium bowl, combine the hummus, remaining herbs and lemon zest, and S&P.
Finish & serve
Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and cut into wedges. To the pot of bulgur, add the spinach, remaining lemon juice and S&P; stir well. Divide the herbed hummus between your bowls and spread out in a circular motion. Top with the bulgur, beets and chicken. Drizzle with the vinaigrette. Serve the pita on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
