Ready in around 25 mins
- Energy: 2984kj (713Kcal)
- Protein: 49g
- Carbohydrate: 52g
- Fat: 32g
- Contains: Gluten, Milk, Tree Nuts
Bring a pot of salted water to the boil over a high heat.
1. TO MAKE THE GRAPE CACIK AND MARINATE THE CHICKEN:
Cut the grapes in half and add to a small bowl with the dill yoghurt and mix to combine. Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Cut chicken breasts in half horizontally by holding flat on a board and slicing through sideways. Place into a bowl with the Turkish marinade and turn to coat
2. TO COOK THE BULGUR AND GREEN BEANS:
Trim the ends off the green beans and cut in half. Place the spiced bulgur wheat in the pot of boiling water and bring back to the boil over a high heat. Once boiling reduce the heat to medium and simmer for 8 mins, add the green beans, and cook for a further 3 mins. Drain into a colander then add to a serving bowl with the baby spinach.
3. TO MAKE THE SALAD:
Dice the cucumber into 1 cm cubes then add to the bulgur wheat with 1 tbsp of olive oil and season with salt and pepper and mix to combine.
4. TO COOK THE TURKISH CHICKEN:
Heat a non-stick pan over a medium-high heat. When the pan is hot add the chicken breast and cook for 2-3 mins each side. Remove from the pan and season with salt and pepper.
Divide the spiced bulgur salad between plates. Top with Turkish chicken, a dollop of grape cacik and sprinkle with toasted walnuts.
- 1 pack of free-range chicken breasts
- 1 bag of baby spinach
- 1 cucumber
- 1 pack of green beans
- 1 pack of spiced bulgur wheat
- 1 pack of grapes
- 1 pot of dill yoghurt
- 1 pot of Turkish marinade
- 1 sachet of toasted walnuts