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Orange Chicken With Bulgur Pilaf

Orange Chicken With Bulgur Pilaf
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 474Calories From Fat 176
  • Protein 40g
  • Carbohydrate 35g
  • Sugar 4g
  • Fiber 8g
  • Fat 20g
  • Sat Fat 3g
  • Calcium 76mg
  • Iron 3mg
  • Sodium 807mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Orange Chicken With Bulgur Pilaf
The marinated chicken and tomato mixture can be refrigerated (uncooked) for up to 1 day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.