Cumin Scented Chicken with Mediterranean Bulgur Wheat Salad
Ready in 25 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 28, 2018.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 28, 2018.
Rub the chicken in the chicken spice and leave for a couple of the flavour. Just store, covered If you prefer, use spray oil instead of liquid. TIP: To make this dish even easier, add beetroot, feta and walnuts to salad and toss together.
Ingredients
BULGUR
- 1 pack bulgur wheat
CHICKEN
- 1 pack chicken breast steak
- 1 pack chicken spice
SALAD
- ¼ capsicum, diced 1cm
- 1 tomato, diced 1cm
- 1/8 red onion, thinly sliced
- ¼ pear, diced 1cm
- ½ tsp vinegar
BEETROOT & FETA (OR SEE TIP)
- 1 baby beetroot, grated
- 15g feta cheese, crumbled
- 1 baby beetroot, grated
TO SERVE
- 1 Tbsp tzatziki dressing
Steps
-
Bring a half full kettle to the boil.
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Cook bulgur. Add bulgur and a pinch of salt to a small, heat-proof bowl. Cover with boiling water, cover and leave to soak for 15-18 minutes, until tender. Drain well.
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Prep & cook chicken. Pat chicken dry, rub with chicken spice and season. Heat ¼ tsp oil in a medium pan on medium heat and cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered for 3 minutes.
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Prep salad. Combine all salad ingredients in a medium bowl with a pinch of salt. Fold through cooked bulgur and season.
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Slice chicken thinly. Add any resting juices to salad.
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Prep beetroot & feta (or see tip). In a small bowl, combine beetroot, feta and walnuts.
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Serve salad on a plate and top with chicken, beetroot mixture and tzatziki dressing.
Nutritional Information
Energy |
1820 kj 435 kcal |
---|---|
Protein | 39.5g |
Carbohydrate | 26.7g |
Fat | 17.2g |