Latin Romesco Chicken with Sazon and Tomato Bulgur

Latin Romesco Chicken with Sazon and Tomato Bulgur

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 30, 2018.
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Ingredients

BULGUR

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 pack sazon spice
  • 1 can chopped tomatoes
  • 2 cups vegetable or chicken stock ^
  • 1 pack bulgur wheat
  • ½ pack baby spinach *

CHICKEN

  • 1 pack lean chicken breast steaks
  • Zest and juice of ½ lemon
  • ½ bunch parsley, chopped

BROCCOLI

  • 1 broccoli, florets cut 2cm and stalk diced 1cm
  • 1 clove garlic, thinly sliced
  • 1 Tbsp water ^
  • Juice of ½ lemon

TO SERVE

  • 1 pack romesco sauce

Steps

  1. Prep & cook bulgur. Heat 2 tsp oil in a pot on medium-high heat. Cook onion, garlic, carrot and ½ tsp salt for 3-4 minutes, stirring often, until softening. Add sazon spice mix and cook for 30 seconds, until fragrant. Add canned tomatoes, stock and bulgur and continue to cook for 12- 15 minutes, until bulgur is tender.
  2. Prep broccoli.
  3. Prep & cook chicken. Heat 1 tsp oil in a pan on medium heat. Season chicken and cook for 3-5 minutes (depending on thickness), or until cooked through. Add lemon and parsley to pan and turn chicken in pan to coat. Rest, covered.
  4. Cook broccoli. Heat 1 tsp oil in same pan on medium-high heat. Cook broccoli for 2 minutes, stirring. Add garlic and cook for a further 1 minute. Add water and lemon juice and simmer for 2 minutes, until water has evaporated and broccoli is tender. Season and set aside.
  5. Finish dish. Fold spinach through bulgur and season. Thinly slice chicken reserving any resting juices.
  6. Serve bulgur and broccoli topped with chicken, resting juices and romesco sauce.

Nutritional Information

Energy 1610 kj
385 kcal
Protein 39.7g
Carbohydrate 23.1g
Fat 12.7g