Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

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Chicken breast

Nuke-it noodle bowl

Name: Chicken-and-bulgur wheat Greek salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Side Servings
Ingredients: For the salad: ,bulgur wheat 100g,boiling water ¾cup,sea salt and freshly ground black pepper, to taste ,free-range chicken breast (about 150 - 200 g) 2,dried oregano 1t,ground cumin ½t,olive oil 1T,cherry tomatoes, halved 80g,cucumber, diced ½,red pepper, sliced ½,red onion, finely sliced ¼ ,Kalamata olives, pitted and halved 40 g,Woolworths sheep and goat’s milk feta, crumbled 180g,fresh parsley, chopped 2T, fresh mint, chopped 1T,pine nuts, toasted 2T,For the dressing: ,olive oil ¼cup,lemon, juiced 1,red wine vinegar 1T,Dijon mustard 1t,dried oregano ½t,small garlic clove, minced 1,sea salt and freshly ground black pepper, to taste

By Khanya Mzongwana

Serves 2

Difficulty Easy

Prep Time 5–10 minutes

Cooking Time 4–5 minutes

Ingredients

2 T Woolworths Asian gochujang paste
1 cup chicken stock
2 x 75 g packets instant noodles
200 g cooked free-range chicken breasts
80 g Tenderstem® broccoli
60 g fresh peas
60 g carrots, finely julienned
2 t sesame seeds, toasted

Method

1. Combine the gochujang paste and chicken stock. Place the noodles in a microwaveable bowl with the remaining ingredients except the sesame seeds and top with the gochujang mixture.

2. Cover with clingwrap or a lid and microwave on full power for 3 minutes, then for an additional 11/2 minutes depending on how well-cooked you prefer your broccoli. Carefully remove the clingwrap or lid and sprinkle with the sesame seeds. Serve hot.

Find more lunchbox recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

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