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Ingredients
Method
Nutrition
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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
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