This chicken and bulgur dinner is the ultimate balanced weeknight plate: juicy garlic-rubbed chicken breast, fluffy buttered bulgur, and a crisp fresh salad with cucumber, carrot, and dill. It is hearty, wholesome, and on the table in about 35 minutes. Love chicken salads? Try our record-breaking chicken salad or the crunchy chicken salad with croutons.
Ingredients
- For the bulgur: 150 g (5.3 oz / 3/4 cup) bulgur; 1 tbsp butter.
- For the chicken: 400 g (14 oz) chicken breast; salt and black pepper to taste; 2 garlic cloves, crushed; 1 tbsp vegetable oil.
- For the salad: a handful of lettuce leaves; 1 carrot; 1/2 cucumber; 1/4 red onion; fresh dill; salt, black pepper and olive oil to taste.
Instructions
- Toast the bulgur in the butter over high heat for a couple of minutes, stirring, right in the pot you will cook it in.
- Add water in a 1:2 ratio (twice as much water as bulgur), cover, bring to a boil, then simmer on low heat with the lid on for about 15 minutes, until all the water is absorbed.
- Rub the chicken breast with salt, black pepper, crushed garlic and oil and mix well.
- Sear the chicken on a dry, very hot skillet for a couple of minutes per side until golden.
- For the salad, toss the lettuce, cucumber, julienned carrot, red onion and dill with salt, pepper and olive oil. Serve alongside the bulgur and chicken.
Tips
- Toast the bulgur in butter before adding water — it deepens the nutty flavor. For another chicken favorite, see our chicken meatballs in tomato sauce.
- Sear the chicken on a very hot, dry skillet and let it rest a few minutes before slicing to keep it juicy.
- Julienne the carrot thinly so the salad stays crisp and pretty. Serious Eats has great guides on cooking whole grains.
Nutrition: per 100 g: 116 kcal, protein 10 g, fat 8 g, carbs 2 g.