Balsamic Chicken with Green Bulgur Salad

Balsamic Chicken with Green Bulgur Salad

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 8, 2017.
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Recipe tip (for front of recipe card). Leave some chicken plain for little ones.

Ingredients

Green Bulgur Salad

  • 1 cup chicken stock
  • 1 cup boiling water
  • ½ teaspoon salt
  • 1½ cups bulgur wheat
  • ½ bunch broccolini, chopped 2cm
  • ½ bag baby spinach leaves

Balsamic Chicken

  • 1 tablespoon balsamic vinegar
  • ½ tablespoon runny honey
  • ½ tablespoon wholegrain mustard
  • 1 pack chicken breast strips
  • ½ punnet cherry tomatoes
  • 2 tablespoons mayonnaise

To Serve

  • 1 sachet sliced toasted almonds
  • 2 tablespoons roughly chopped basil leaves

Steps

  1. Bring a full kettle to the boil. Add stock, boiling water and salt to a medium pot and bring to the boil. Remove from heat. Add bulgur wheat, stir and cover with a lid. Leave to steam for 10 minutes. Add broccolini, cover and steam for a further 5 minutes, until grains are tender.
  2. Combine balsamic vinegar, honey and mustard in a small bowl and set aside. Pat chicken dry with paper towels and season with salt and pepper.
  3. Heat a large fry-pan on high heat. Cook chicken for 1 minute each side, until browned. Add tomatoes and cook for a further 2 minutes, until chicken is just cooked through.
  4. Reduce pan to low heat. Add balsamic mixture to pan and cook for about 1 minute, until sauce thickens and coats chicken. Remove from heat.
  5. Add mayonnaise to pan with chicken and stir to combine. Season to taste with salt and pepper. Fluff up bulgur with a fork, fold through spinach and season to taste with salt and pepper.
  6. To serve, divide green bulgur salad between plates and top with balsamic chicken. Garnish with sliced almonds and basil leaves.

Nutritional Information

Energy 2557 kj
611 kcal
Protein 42.5g
Carbohydrate 56.3g
Fat 20.3g