Carrot, apple and chicken grain bowls

Serves 4, 266kcal, Fibre 4g  

• 450ml vegetable stock (made with ½ vegetable stock cube)

• 150g bulgur wheat and quinoa mix

• 1 carrot, peeled, then shaved into ribbons

• 1 apple, cored and thinly sliced

• 245g pack roast chicken breast fillets, thinly sliced

• 80g salad cheese, crumbled

• 5g fresh parsley leaves, to serve

For the dressing

• ½ tsp ground cinnamon

• ½ tsp ground coriander

• ½ tsp paprika

• 10g fresh parsley leaves, roughly chopped

• 1½ tbsp olive oil

• 1 lemon, zested and juiced

1. Bring the stock to the boil in a large saucepan, then add the bulgur mix. Stir, cover and reduce the heat to low. Simmer for 15 mins until most of the liquid has been absorbed. Remove from the heat, drain off any excess water and leave to rest for 10 mins.

2. Meanwhile, make the dressing. Dry-fry the ground spices in a frying pan over a low heat for 1 min or until fragrant. Empty into a jam jar and add the parsley, oil and lemon juice. Shake to combine, then pour half the dressing into the bulgur mixture and stir to combine.

3. Divide the bulgur mixture between 4 shallow bowls, then top with the carrot ribbons, apple slices, chicken and cheese. Add the parsley, remaining dressing and the lemon zest to serve.

https://realfood.tesco.com/recipes/carrot-apple-and-chicken-grain-bowls.html