Chicken With Bulgur Pilaf

Chicken With Bulgur Pilaf
Petrina Tinslay 
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preparation
15
minutes
cooking
30
minutes
Serves 4

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), 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 ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
  3. Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
  4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
  5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.
August 2008

Nutritional Information

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

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