Tuscan Chicken over Bulgur Pilaf

Name: Tuscan Chicken over Bulgur Pilaf with Balsamic Zucchini & Tomatoes
Yield: 2 servings
Ingredients: 1 Onion; 1 Zucchini; 5 tsp Balsamic Vinegar; 1 unit Chicken Stock Concentrate; 2 clove Garlic; 4 oz Tomato; 10 oz Chicken Cutlets; 1 tbsp Tuscan Heat Spice; 1/2 cup Bulgur Wheat; 1 tbsp Olive Oil, tbsp; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 2 tsp Salt, tsp

with Balsamic Zucchini & Tomatoes

By Recipe0 System

Buckle up, because the power bowl just got a whole lot more powerful. Here, earthy bulgur wheat simmers with onion, garlic, and stock to form the hearty base. It’s topped with tender Tuscan-spiced chicken and a tangy, sweet, and savory topping of balsamic tomato and zucchini. One bite, and we think you’ll agree: It really doesn’t get much better than digging into all that!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Zucchini
5 tsp Balsamic Vinegar
1 unit Chicken Stock Concentrate
2 clove Garlic
4 oz Tomato
10 oz Chicken Cutlets
1 tbsp Tuscan Heat Spice
1/2 cup Bulgur Wheat
1 tbsp Olive Oil, tbsp
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
2 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce.

Peel and mince or grate garlic. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes.
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and half the onion; cook until fragrant, 30 seconds.

Stir in bulgur, 1 cup water, stock concentrate, and ½ tsp salt. (For 4 servings, use 2 cups water and 1 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.
3

Meanwhile, pat chicken* dry with paper towels and season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.)

Heat a large drizzle of oil in a large pan over medium heat. Add chicken and sear until browned, 3 minutes per side. Transfer chicken to a lightly oiled, foil-lined baking sheet.

Roast on top rack until chicken is cooked through, 4-6 minutes.
4

Heat another large drizzle of olive oil in pan used to sear chicken over medium-high heat. Add zucchini and remaining onion; season with salt and pepper. Cook, stirring occasionally 4-5 minutes.
5

Add tomatoes, remaining garlic, and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) to pan with zucchini. (Be sure to measure—we sent more Tuscan Heat Spice.) Cook, stirring, until slightly softened, 1-2 minutes.

Stir in vinegar and ¼ tsp sugar (½ tsp for 4). Bring to a simmer and cook until slightly thickened, 1 minute.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
6

Drain any excess liquid from bulgur, then fluff with a fork. Season with salt and pepper to taste.

Slice chicken crosswise.
7

Divide bulgur between bowls. Top with sliced chicken. Spoon balsamic veggies over chicken and serve.

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