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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil measured water.
What you'll need
Olive oil | Salt | Mixing bowl | Measuring jug | Cooking pot | Chopping board | Knife | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Make the Dressing
Squeeze lemon juice, mix with remaining mustard, gradually add olive oil (1 tablespoon per person), and season with salt.
280 g Chicken Breast
20 g Dijon Mustard
3 g Thyme
350 ml Water
150 g Bulgur Wheat
100 g Celery
100 g Baby Gem Lettuce
100 g Black Grapes
110 g Fresh Lemon
30 g Walnuts
Allergens
Step 1 : Marinate the Chicken
Marinate chicken with most of the Dijon mustard, thyme leaves, and a pinch of salt. Mix well with your hands until evenly coated
Nutritional Information
Energy (kJ/kcal)
603
Protein (g)
51
Carbohydrates (g)
80
Fibers (g)
19
Sugar
10
Fats (g)
24
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Make the Salad
Slice celery and discard the bottom part of the baby gem lettuce, cutting it into three sections. Halve the grapes.
Step 2 : Cook the Bulgur
Wash and rinse bulgur. In boiling salted water, cook bulgur uncovered for 7 minutes, then cover and simmer on low heat for 13 minutes; remove from heat once done.
Step 4 : Cook the Chicken
In a pan with medium heat and oil, cook marinated chicken for 6-8 minutes on each side until no longer pink inside. Set aside and slice when cool enough to handle
Step 6 : Serve and Enjoy!
Layer bulgur, baby gem lettuce, grapes, and celery on a plate, top with sliced chicken. Sprinkle with crushed
walnuts and drizzle with dressing
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