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Apricot-Sumac Chicken with Roasted Veggies, Lemony Bulgur &

2 servings


30 minutes

total time


2 * 1 unit Zucchini

2 * 1 unit Yellow Onion

2 * 1 clove Garlic

2 * 1 unit Lemon

2 * 1 teaspoon Chili Powder

2 * 2 unit Chicken Stock Concentrate

2 * ½ cup Bulgur Wheat

2 * 10 ounce Chicken Cutlets

2 * 1 unit Apricot Jam

2 * 1 teaspoon Sumac

2 * ½ ounce Sliced Almonds

2 * 4 teaspoon Cooking Oil

2 * 1 tablespoon Butter

2 * Salt

2 * Pepper


• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick halfmoons. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

• Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Stir in bulgur, half the stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in jam, remaining stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. TIP: Use a whisk to break up any pieces of jam if necessary. • Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.

• Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. • Drain any excess water from bulgur if necessary; fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice; season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine. • Divide bulgur mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve. Chicken is fully cooked when internal temperature reaches 165º.


Serving Size



650 kcal

Total Fat

25 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



125 mg


550 mg

Total Carbohydrate

68 g

Dietary Fiber

11 g

Total Sugars

18 g


41 g

2 servings


30 minutes

total time
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