Elevate your Honey-Dijon Chicken & Pepper Traybake batch with this fluffy, tomatey bulgur. It's fresh, protein-packed and on the table in less than 30 mins.
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Serves
2
For the Bulgur
Water
Olive Oil
Tomato Purée
Pomegranate Molasses
Bulgur Wheat
Lemon
Serves
2
For the Bulgur
Water
Olive Oil
Tomato Purée
Pomegranate Molasses
Bulgur Wheat
Lemon
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Step 1.
Before you begin, make the Honey-Dijon Chicken & Pepper Traybake batch recipe.
Step 2.
Pour the water and olive oil into a saucepan. Add the tomato purée and the pomegranate molasses, season with salt and bring the mixture to a boil. Once boiling, tip the bulgur wheat in, let it come back to the boil, then cover and turn the heat down to low. Cook for 10 mins until the bulgur has absorbed the water. Once absorbed, use a fork to fluff it up. Taste and season with the juice of a lemon and more salt, if needed.
Step 3.
Meanwhile, reheat the chicken and traybake veg in the microwave. Pick the coriander leaves, discarding the stems.
Step 4.
Once the bulgur is cooked, fluff it up with a fork and season with the juice of the lemon and more salt, if needed.
Step 5.
Divide the bulgur between bowls, top with the chicken and veg, and finish with a dollop of Greek yoghurt and the coriander leaves.
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