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Chicken With Bulgur Pilaf

Petrina Tinslay 
Serves 4 Hands-On Time: 15m Total Time: 30m

Ingredients

  • 1 tablespoon olive oil
  • 4 6-ounce boneless, skinless chicken breasts
  • kosher salt and pepper
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups medium-grain bulgur
  • 2 cloves garlic, chopped
  • 1 bunch spinach, thick stems removed and coarsely chopped
  • 1/2 cup fresh basil leaves, torn

Directions

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, 3 to 4 minutes per side. Transfer to a plate.
  2. Add the broth, bulgur, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and bring to a boil.
  3. Nestle the chicken in the bulgur, reduce heat to low, cover, and simmer until the bulgur is tender and the chicken is cooked through, 15 to 17 minutes.
  4. Transfer the chicken to plates. Add the spinach and basil to the bulgur, stir until slightly wilted, and serve.
September 2008
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Quick Tip

Use a paring knife to mince garlic.

Nutritional Information

  • Per Serving
  • Calories 259
  • Fat  8g
  • Sat Fat  2g
  • Cholesterol  98mg
  • Carbohydrate  6g
  • Sodium  855mg
  • Protein  40g
  • Fiber  2g
  • Sugar  1g
What does this mean? See Nutrition 101.

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