BBQ Chicken Breasts, Sweet Peppers & Scallion
with Creamy Lemon Bulgur
Cooking time
20 minutes
Servings
4
Calories
400 /serving
Get the family fired up and raring to go with a super mid-summer barbecue. Sprinkle these generous chicken breasts with Greek-themed seasonings bursting with dried herbs and set them down to start sizzling on the grill. Veggies also take their turn over the heat, namely sweet peppers and scallion destined for a salad with the moist crunch of cucumbers. To line each plate, there’s creamy bulgur lively with lemon zest.
We will send you:
- 4 Chicken breasts
- 2 Cucumbers
- 2 Sweet peppers
- 1 Lemon
- 1 Scallion
- 160g Bulgur
- 43ml Sour cream
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Wheat
You will need:
Medium pot
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Zester
Total Fat
9 g
Saturated Fat
3 g
Sodium
160 mg
Total Carb
39 g
Sugars
5 g
Protein
45 g
Fibre
7 g
Preparation
Cook the bulgur
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the bulgur, 1 ½ cups water and ½ the spices; 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, core and quarter the sweet peppers lengthwise. Remove the root end of the scallion. In a medium bowl, combine the sweet peppers, scallion, a drizzle of oil and S&P. Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces on an angle. Zest and juice the lemon.
Grill the chicken
Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 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. Reserve the grill pan, if using.
Grill the sweet peppers & scallion
Meanwhile, add the sweet peppers and scallion to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 3 to 4 min., until browned and tender. Transfer to a cutting board.
Make the salad
Roughly chop the sweet peppers and scallion. In a large bowl, combine ½ the lemon juice, a drizzle of oil and S&P. Add the cucumbers, sweet peppers and scallion; toss well.
Finish & serve
To the pot of bulgur, add the sour cream, lemon zest and remaining lemon juice; stir well. Divide the bulgur between your plates. Top with the chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
