Lemony Chicken, Hummus & Roasted Beet Bowls
with Leafy Greens & Bulgur
Cooking time
25 minutes
Servings
4
Calories
830 /serving
Happiness starts with a swipe of herby hummus at the bottom of each bowl. This kid-friendly spread is followed with sumac-spiced bulgur and greens, slices of juicy chicken and yummy roasted beets. Then it’s all drizzled in a wonderfully zesty lemon and parsley vinaigrette.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Parsley
- 450g Red beets
- 160g Bulgur
- 120g Hummus
- 4 Pocketless pita
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Mustard • Sesame • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
Olive oil
Total Fat
27 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
93 g
Sugars
11 g
Protein
55 g
Fibre
14 g
Preparation
Roast the beets
- Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water to a boil.
- 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; 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 before slicing.
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 the bulgur.
Mise en place
- Meanwhile, zest and juice the lemon.
- Roughly chop the spinach.
- Finely chop the parsley leaves and stems.
- In a second small bowl, make the vinaigrette by combining ½ the lemon juice, ½ the lemon zest, ½ the parsley, 3 tbsp olive oil and S&P.
Make the herbed hummus
- In a medium bowl, combine the hummus, remaining parsley 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.
