Za'atar Chicken & Bulgur Bowl

Ingredients

• 14 oz (400 g) skinless chicken breasts
• 4 tbsp (24 g) za'atar
• 4 tbsp (60 ml) olive oil
• 4 cups (720 g) cooked bulgur
• 4 tbsp (60 ml) lemon juice
• 1 cup (240 g) plain Greek yogurt
• 4 large eggs (200 g)
• 2 cups (300 g) cherry tomatoes
• 2 cucumbers (400 g)
• 1/2 cup (24 g) chopped fresh parsley

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Rub the chicken with half the oil and the za'atar and cook in a hot pan over medium-high heat, 5-6 minutes a side, until it reads 74°C (165°F) at the thickest point. Rest 5 minutes, then slice.
2. Toss the bulgur with the rest of the oil and half the lemon juice.
3. Stir the remaining lemon into the yogurt, and poach the eggs in barely trembling water 3 minutes, until the whites are set and the yolks still runny.
4. Toss the bulgur with the tomatoes and cucumber, lay the chicken over, spoon the yogurt on, set a poached egg in each bowl and scatter the parsley over.