Protein Boost | Greek-Style Chicken, Beet, Feta & Walnut Bowls
with Olives, Tzatziki & Apple-Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
Power up on proteins! Add meat to your meal with our Protein Boost option. Bejewelled is the name of the game, when you’re putting together this charming chicken salad studded with flavour gems. Discover roasted walnuts and ruby red cubes of beets, sprinkled with a complex mix of spices (from sesame seeds to dried bell peppers to orange peel). Look for more precious elements like feta cheese and halved olives among the lettuce leaves, all served with bulgur and a swoosh of tzatziki.
We will send you:
- 2 Chicken breasts
- 225g Red beets
- 1 Bunch of parsley
- 1 Head of lettuce
- 60ml Apple-tahini vinaigrette
- 30g Olives
- 25g Chopped walnuts
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Sesame, Soy, Walnuts, Wheat
You will need:
Medium pot
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
9 g
Sodium
1110 mg
Total Carb
58 g
Sugars
12 g
Protein
59 g
Fibre
12 g
Preparation
Roast the chicken, beets & walnuts
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with S&P. Peel and medium-dice the beets. On a lined sheet pan, toss the beets with a drizzle of oil, ½ the spices and S&P. Add the chicken. Roast, flipping halfway, 20 to 23 min., until the beets are tender and the chicken* is cooked through. In the final 2 min., add the walnuts.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), 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, thinly slice the lettuce. Halve the olives lengthwise. Roughly chop the parsley leaves and stems.
Make the salad
In a large bowl, combine the lettuce, cheese, olives, vinaigrette and ½ the parsley.
Plate your dish
Spread the tzatziki out along the side of your bowls. Top with the bulgur, salad, chicken, beets and walnuts. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
