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Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds
Yield: 2

Tasty and simple. Sumac has a nice lemony flavor. Bulgur wheat? A lot like brown rice.

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1yellow onion
  • 1garlic clove
  • 1tsp chili powder
  • 2tsp better than bouillon chicken (BTB)
  • 25 oz chicken cutlets
  • 1apricot jam
  • ½oz sliced almonds
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half- moons. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

Cook bulgur:

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.

Stir in bulgur, 1 tsp BTB chicken, 1 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

HFA

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3-5 minutes per side. Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.

Stir in jam, 1 tsp BTB chicken, and ½ cup water. Simmer until thickened, 2-3 minutes.

Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.

Finish & serve:

Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.

Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice, season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.

Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.

Honey Miso Chicken Bulgur Bowls😊

Honey Miso Chicken Bulgur Bowls😊

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with Kale & Roasted Carrots

Yield: 2 Servings

A nutritious bowl truly has it all, with bulgur wheat—a hearty, fluffy whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Combined with crunchy tenderized kale for a big dose of greens, oven-roasted sweet red onion and carrots, topped with garlicky pan-seared chicken, and drizzled with a savory-sweet honey-miso sauce.
BULGUR – This hearty whole grain is a nutritional powerhouse.
Cutting carrots diagonally (bias cut) not only looks good but also provides more surface area to caramelize in the oven.
Prep: 10, Cook: 35

  • 6oz carrots
  • ½cup bulgur wheat
  • 1oz miso sauce concentrate
  • 1red onion
  • 4oz kale
  • 10oz chicken cutlets
  • 1tsp garlic powder
  • 2tsp honey
  • salt & pepper
  • 2TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges, mince one wedge.

Remove and discard any large stems from kale, chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl, using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Roast veggies:

Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Make bulgur:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, cook, stirring, until softened and translucent, 3- to 4-minutes.

Stir in bulgur, 1 cup water, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat (you’ll finish it in Step 6).

Cook chicken:

While bulgur cooks, pat chicken dry with paper towels, season all over with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Transfer chicken to a cutting board to rest.

Make sauce:

While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water, and a pinch of salt. Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Finish & serve:

Drain any excess water from bulgur, if necessary, fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine, season with salt and pepper to taste.

Slice chicken crosswise.

Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.