Curried Cauliflower Chicken Bowls

Name: Curried Cauliflower Chicken Bowls with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 1 tbsp Curry Powder; 2 tbsp Greek Yogurt; 2 clove Garlic; 1 oz Cranberries; 10 oz Cauliflower; 2 unit Scallions; 1/2 cup Bulgur Wheat; tbsp Za'atar Spice; tsp Salt, tsp; tsp Black Pepper, tsp; 4 tsp Olive Oil, tsp

with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt

By Recipe0 System

Curry, cauliflower, and chicken—the three keys to dinner success! Roasted cauliflower gets its golden hue and savory-sweetness from curry powder, while a za’atar-spiced bulgur base adds herby flavor with a hint of citrus. Dried cranberries sweeten the deal and everything’s topped with juicy chicken and a cool drizzle of yogurt. If you're aiming for a dinner victory, just remember the three C’s!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
1 tbsp Curry Powder
2 tbsp Greek Yogurt
2 clove Garlic
1 oz Cranberries
10 oz Cauliflower
2 unit Scallions
1/2 cup Bulgur Wheat
tbsp Za'atar Spice
tsp Salt, tsp
tsp Black Pepper, tsp
4 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut cauliflower florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince garlic.
2

In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until evenly coated.

Spread cauliflower out on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes.
3

While cauliflower roasts, heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until softened and fragrant, 1-2 minutes.

Add bulgur, 1 cup water, 1⁄4 of the Za’atar Spice (add more if you like; save a bit for serving!), and 1⁄2 tsp salt. (For 4 servings, use 2 cups water, half the Za’atar Spice, and 3⁄4 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 until ready to serve.
4

While bulgur cooks, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer; cook until browned and cooked through, 4-6 minutes.

Keep covered off heat until ready to serve.
5

Drain any excess water from bulgur; stir in cranberries. Taste and season with salt and pepper.
6

Divide bulgur between bowls and top with chicken and cauliflower in separate sections. Drizzle with yogurt and garnish with scallion greens. Sprinkle with a pinch of remaining Za’atar Spice and serve.

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