Chicken, carrot and bulgur dinner
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 381.4
- Total Fat: 6.4 g
- Cholesterol: 49.3 mg
- Sodium: 1,103.4 mg
- Total Carbs: 55.4 g
- Dietary Fiber: 14.4 g
- Protein: 29.3 g
View full nutritional breakdown of Chicken, carrot and bulgur dinner calories by ingredient
Introduction
One of my quick dishes because you can have all ingredients ready and just need to throw it together in minutes, ready to eat. One of my quick dishes because you can have all ingredients ready and just need to throw it together in minutes, ready to eat.Number of Servings: 1
Ingredients
-
Green Beans (snap), 75 grams
Carrots, raw, 100 grams ,
Onions, raw, 0.25 cup, chopped
Garlic, 1 tsp
Chicken Breast, no skin, 3 ounces
Lea & Perrins, Worcestershire Sauce, 1 tsp
*Soy Sauce, 1 tbsp
Bulgur, cooked, 1 cup
Sesame Oil, 1 1tsp
mixed herbs (parsley, cilantro, anything you like really)
Directions
I usually have my bulgur and my chicken cooked already. I tend to have these ingredients ready to use in my fridge so I can cook my meals really quickly.
If you are making this from scratch I suggest you cook the bulgur according to instructions on the packet (or do it as I do and just add about half a cup into a bowl (or more if you want to have it ready for the next meal) add salt and pepper and then add about 1 cup of boiling water (sometimes you might have to add a bit more once it's absorbed and the bulgur isn't soft yet). Let the bulgur sit to absorb the water and "cook".
Chop your carrots, onion, mushrooms and beans, dice the chicken. Marinate the chicken with salt pepper, Worcestershire sauce and soy sauce.
Heat pan and add sesame oil. Add onion and garlic and stir until slightly brown. Add chicken and let it cook until tender. Add the other vegetable and a bit of water (about 1/4 cup. Cover up and let simmer until vegetable have the texture you like. I like them to be quite crunchy still. Add herbs and more spices to taste. Add chicken/veggie mix to bulgur and enjoy.
If I make this from precooked bulgur and chicken, I add the bulgur to the chicken/veg mix and heat it up all together. YUM!!
Number of Servings: 1
Recipe submitted by SparkPeople user HORRORMAEDCHEN.
If you are making this from scratch I suggest you cook the bulgur according to instructions on the packet (or do it as I do and just add about half a cup into a bowl (or more if you want to have it ready for the next meal) add salt and pepper and then add about 1 cup of boiling water (sometimes you might have to add a bit more once it's absorbed and the bulgur isn't soft yet). Let the bulgur sit to absorb the water and "cook".
Chop your carrots, onion, mushrooms and beans, dice the chicken. Marinate the chicken with salt pepper, Worcestershire sauce and soy sauce.
Heat pan and add sesame oil. Add onion and garlic and stir until slightly brown. Add chicken and let it cook until tender. Add the other vegetable and a bit of water (about 1/4 cup. Cover up and let simmer until vegetable have the texture you like. I like them to be quite crunchy still. Add herbs and more spices to taste. Add chicken/veggie mix to bulgur and enjoy.
If I make this from precooked bulgur and chicken, I add the bulgur to the chicken/veg mix and heat it up all together. YUM!!
Number of Servings: 1
Recipe submitted by SparkPeople user HORRORMAEDCHEN.
