Chicken Casserole with Vegetables and Bulgur
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
- Chicken Breast, no skin, 400 grams- 1 Onion, raw- Bulgur, dry, 1 cup - Zuccinni, 100 gram(s) - Eggplant, fresh, 50 grams - Green Peppers (bell peppers), 0.5 cup, strips - Seeds, sesame seeds, whole, roasted and toasted, 1 oz - Flax Seed, 1 tbsp - Olive Oil, 3 tbsp - Pepper, black, 0.5 tbsp - Basil, 1 tbsp - Oregano, ground, 0.5 tsp - Pepper, red or cayenne, 1 tsp
Dice the chicken and onion, grate the zuccinni and eggplant, slice the green pepper. Fry the chicken with the onion for several minutes. Add the rest of the vegetables and the seeds and simmer for 4-5 min stirring continually. Add the bulgur and the red pepper, stir for 10-15 seconds and pour in 1 l of water. Add all other spices and make sure there's enough water in the dish for the bulgur to bulge. You will have to add water as it cooks. It's ready when the bulgur becomes al dente.
It can be stored in the fridge for a few days, reheated, even frozen and defrosted.
Serving Size: 1 plate
It can be stored in the fridge for a few days, reheated, even frozen and defrosted.
Serving Size: 1 plate
Nutritional Info Amount Per Serving
- Calories: 159.1
- Total Fat: 6.6 g
- Cholesterol: 23.2 mg
- Sodium: 30.8 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.9 g
- Protein: 12.1 g