Orange Chicken With Bulgur Pilaf

Orange Chicken With Bulgur Pilaf
 Quentin Bacon
five_whole_stars
Click a Star to Rate This Recipe
preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

4
6-ounce boneless, skinless chicken breasts
1
teaspoon
finely grated orange zest plus 1/4 cup fresh orange juice
6
scallions, sliced
3
tablespoons
chopped fresh oregano
3
tablespoons
plus 1 teaspoon olive oil
kosher salt and black pepper
1
pint
grape tomatoes, halved
1/2
cup
pitted kalamata olives, halved
1
cup
bulgur wheat

Directions

  1. In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and ½ teaspoon each salt and pepper.
  2. In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Heat the remaining teaspoon of oil in a nonstick skillet over medium heat.
  4. Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking.
  5. Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 176
  • Protein 40 g
  • Carbohydrate 35 g
  • Sugar 4 g
  • Fiber 8 g
  • Fat 20 g
  • Sat Fat 3 g
  • Calcium 76 mg
  • Iron 3 mg
  • Sodium 807 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments