Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C / 350°F.
Step 2
Wash and chop the bell peppers, tomatoes, and red onion into bite-sized pieces.
3 Bell peppers
1/2 Red onion
1 cup Tomatoes
Step 3
Place the chopped vegetables and chicken breast on a lined baking tray.
400 g Chicken breast
Step 4
Drizzle with olive oil and season generously with oregano, paprika powder, chili flakes, salt, pepper, and optional Italian seasoning.
1/4 cup Olive oil
Some Italian seasoning
Lot’s of Seasoning: Oregano, Paprika powder, Chili flakes, Salt & Pepper
Step 5
Toss everything to coat evenly.
Step 6
Bake for around 25 minutes, or until the chicken is fully cooked and the veggies are tender and lightly browned.
Step 7
Rinse the bulgur, then cook it according to the package instructions. Tip: add some vegetable stock to the water to enhance the flavor. Once done, fluff with a fork and let it cool slightly.
1 cup Bulgur
Step 8
Add the cooked bulgur, roasted chicken and vegetables, fresh greens, and the avocado to a large bowl.
1 Avocado
4 handful Greens
Step 9
In a small bowl, whisk together olive oil, minced garlic, and any additional oregano, paprika, chili flakes, salt & pepper you’d like. Taste test before drizzling over the salad.
1/2 tsp Garlic
Step 10
Toss gently and enjoy warm or at room temperature!
For
2
M
I
3
Bell peppers
400
g
Chicken breast
1/2
Red onion
1
cup
Tomatoes
1
Avocado
1
cup
Bulgur (measured uncooked)
4
handful
Greens, e.g. spinach, arugula, or mixed salad
Dressing:
1/4
cup
Olive oil
Some
Italian seasoning (optional)
1/2
tsp
Garlic, minced
Lot’s of
Seasoning: Oregano, Paprika powder, Chili flakes, Salt & Pepper
Per Serving
Fat
46g
Carbs
48g
Sugar
13g
Protein
70.5g
Fibre
16.5g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C / 350°F.
Step 2
Wash and chop the bell peppers, tomatoes, and red onion into bite-sized pieces.
3 Bell peppers
1/2 Red onion
1 cup Tomatoes
Step 3
Place the chopped vegetables and chicken breast on a lined baking tray.
400 g Chicken breast
Step 4
Drizzle with olive oil and season generously with oregano, paprika powder, chili flakes, salt, pepper, and optional Italian seasoning.
1/4 cup Olive oil
Some Italian seasoning
Lot’s of Seasoning: Oregano, Paprika powder, Chili flakes, Salt & Pepper
Step 5
Toss everything to coat evenly.
Step 6
Bake for around 25 minutes, or until the chicken is fully cooked and the veggies are tender and lightly browned.
Step 7
Rinse the bulgur, then cook it according to the package instructions. Tip: add some vegetable stock to the water to enhance the flavor. Once done, fluff with a fork and let it cool slightly.
1 cup Bulgur
Step 8
Add the cooked bulgur, roasted chicken and vegetables, fresh greens, and the avocado to a large bowl.
1 Avocado
4 handful Greens
Step 9
In a small bowl, whisk together olive oil, minced garlic, and any additional oregano, paprika, chili flakes, salt & pepper you’d like. Taste test before drizzling over the salad.
1/2 tsp Garlic
Step 10
Toss gently and enjoy warm or at room temperature!
For
2
M
I
3
Bell peppers
400
g
Chicken breast
1/2
Red onion
1
cup
Tomatoes
1
Avocado
1
cup
Bulgur (measured uncooked)
4
handful
Greens, e.g. spinach, arugula, or mixed salad
Dressing:
1/4
cup
Olive oil
Some
Italian seasoning (optional)
1/2
tsp
Garlic, minced
Lot’s of
Seasoning: Oregano, Paprika powder, Chili flakes, Salt & Pepper
Per Serving
Fat
46g
Carbs
48g
Sugar
13g
Protein
70.5g
Fibre
16.5g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
