Greek Chicken and Bulgur Salad

Greek Chicken and Bulgur Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 8, 2016.
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Greek flavors bring out the best in this chicken.

Ingredients

GREEK CHICKEN

  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil ”
  • 1 1/2 teaspoons Greek herb mix
  • 1 clove garlic, minced
  • 2 teaspoons runny honey ”
  • 1/4 teaspoon salt ”
  • 1/4 teaspoon freshly ground black pepper ”
  • 600g chicken thighs

BULGUR SALAD

  • 1 1/4 cups bulgur wheat
  • 1/2 telegraph cucumber
  • 2 tomatoes
  • 1/2 bag baby spinach leaves
  • 50–70g feta cheese, crumbled
  • 3 tablespoons chopped mint leaves
  • 1 1/2 tablespoons vinegar (e.g. red wine, white wine)
  • 1 1/2 tablespoons extravirgin olive oil
  • 1/2 teaspoon sugar ”

Steps

  1. oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
  2. In a medium bowl, mix lemon zest and juice, oil, Greek herb mix, garlic, honey, salt and pepper together. Pat chicken dry with paper towels, add to marinade, toss to coat and set aside.
  3. Cook bulgur in pot of boiling water for 10ƒ–12ƒ minutes then drain well through a sieve.
  4. Place marinated chicken on prepared tray and bake for ƒ10–12ƒ minutes, until just cooked through. Set aside to rest in foil for a few minutes, then slice thinly.
  5. Cut cucumber into quarters lengthways; scoop out seeds with a teaspoon, then slice ƒ1cm; dice tomatoes ƒ1cm; finely slice spinach; place all in a large bowl with cooked bulgur, feta and mint.
  6. In a small dish, mix vinegar with olive oil and sugar. Gently toss with salad and season to taste with salt and pepper.
  7. Divide bulgur salad and Greek chicken between plates and spoon over any chicken juices from the oven tray.

Nutritional Information

Energy 1944 kj
465 kcal
Protein 33.5g
Carbohydrate 32.9g
Fat 20.4g