Difficulty:  Easy

Ready in: 30 minutes

Nutritional facts (est. per serving):

885kCal

38g fat

37g carb

87g protein

6g dietary fiber

 

Tools you will need:

Kettle

Pot

Large non-stick pan with lid

Large mixing bowl

 

This Box Includes:

Chicken Breast

Bulgur Wheat

Feta

Seedless Grapes

Baby Rocket

Spring Onion

Balsamic Vinegar

Fig Jam            

Oregano

Vegetable Oil*

Olive Oil*

Salt and Pepper  to Taste*

 

Cooking Instructions:

 

  1. Boil a kettle. Wash the fresh produce.
  2. Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 minutes or until tender with a slight bite. Once cooked, drain and leave to steam dry.
  3. Rinse the chicken lightly under cold running water and pat dry with paper towel. Place your hand flat onto the chicken breast. Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces . Sprinkle the dried oregano over a chopping board with a big pinch of salt and press the chicken onto it so that it's coated.  
  4. Heat a large pan with 2 tbsp vegetable oil over a medium-high heat. Once hot, add the chicken and cook for 2 minutes on each side or until browned on both sides.
  5. Meanwhile, crumble the feta into small, bite-sized pieces. Trim, then slice the spring onionfinely. Add the crumbled feta, sliced spring onion and baby rocket to a large mixing bowl and set aside.
  6. Once the chicken has browned, reduce the heat to medium. Add a splash of water and cook, covered, for 4-5 minutes or until the chicken is cooked through. 
  7. Meanwhile, cut the seedless grapes in half lengthways. 
  8. To prepare the figgy dressing - combine the balsamic vinegar with the fig jam, 2 tbsp olive oil and a pinch of salt and pepper. Set aside.
  9. Once the chicken is cooked, transfer it to a board to rest and return the pan to a medium heat. Once hot, add the chopped grapes and cook for 2-3 minutes or until warmed through.
  10. Meanwhile, slice the cooked chicken finely.
  11. Add the cooked bulgur and warmed grapes to the bowl with the rocket, feta and spring onion and give everything a good mix, this is now your fruity feta salad.
  12. Serve the sliced chicken over the fruity feta salad. Drizzle with the figgy dressing . Enjoy!

Chicken over Feta Fruity Salad and Fig Dressing

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