Do you like risotto? And have you ever tried using bulgur instead of rice? Give it a try today. This juicy grain, when combined with chicken and vegetables. Plus, you can have a healthy and nutritionally balanced lunch ready on the table in a couple of minutes. You can make it slightly different each time, and it's also a great meal prep option for your lunch box.
Let's do it!
Nutrition (1 serving)
- 585 kcal
- 67 g carbohydrates
- 17 g fats
- 40 g protein
Per 4 portions
- 600 g chicken breast
- 320 g bulgur
- 400 g cherry tomatoes
- 1 onion
- 2 cloves garlic
- 4 tbsp olive oil
- 500 ml chicken broth
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- salt
- pepper
- parsley sprig
Instructions
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In a saucepan, heat two tablespoons of olive oil on a medium heat. Add the chicken and cook until golden. Take it out of the saucepan and set aside.
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Add the remaining oil into the same pan and fry the onion and garlic until golden.
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Add cherry tomatoes, cumin, paprika, coriander, salt and pepper according to your taste. Cook for 5 minutes or until the tomatoes are soft.
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Add the bulgur and mix well.
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Add the chicken stock and bring it to a boil. Turn the heat down, cover with a lid and leave it to simmer for 15 minutes, until the bulgur is soft.
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Put the chicken pieces back in, mix well with the bulgur and tomatoes and leave it to warm through on medium heat for 5 minutes.
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To serve, garnish with chopped parsley. Enjoy!
