Lemon Grilled Chicken and Bulgur (clean eating)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 285.9
- Total Fat: 11.7 g
- Cholesterol: 32.9 mg
- Sodium: 45.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 7.5 g
- Protein: 24.9 g
View full nutritional breakdown of Lemon Grilled Chicken and Bulgur (clean eating) calories by ingredient
Introduction
Recipe calls for 2 - 4 oz. boneless skinless breasts, says it serves 4, but serving size is one cup bulgur, and 4 oz. of breast. Calories in Mag came out to 280, this is 293 Recipe calls for 2 - 4 oz. boneless skinless breasts, says it serves 4, but serving size is one cup bulgur, and 4 oz. of breast. Calories in Mag came out to 280, this is 293Number of Servings: 4
Ingredients
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2 ea. 4 oz boneless skinless chicken breast
2 Tbsp extra virgin olive oil
1/4 Tsp red pepper flakes
1 Tsp ground cumin
2 Tbsp fresh lemon juice
2 cups low sodium chicken broth
1 cup dry bulgur wheat
Zest of 1 lemon
1/4 cup almonds. slivered
1/4 cup mint leaves, chopped
Directions
In a plastic bag, add chicken, oil, red pepper flakes, cumin, and lemon juice. . Close, toss to coat, and marinate for 30 min in refrigerator.
Preheat grill or pan to medium high heat. Meanwhile, in a medium saucepan, bring broth to boil. Remove from heat, add bulgur and lemon zest, cover and let sit for 5 to 7 minutes, until bulgur has absorbed all of the broth.
transfer to a serving bowl, mix in almonds and mint, and season with salt and pepper.
Remove chicken from marinade, place on grill or pan and cook for about 5 minutes each side, until a poke reveals clear juice. remove from heat and let sit for 5 minutes before cutting into 1 inch pieces. Either toss with bulgur, or put on plate on side.
Number of Servings: 4
Recipe submitted by SparkPeople user TOMMYBR.
Preheat grill or pan to medium high heat. Meanwhile, in a medium saucepan, bring broth to boil. Remove from heat, add bulgur and lemon zest, cover and let sit for 5 to 7 minutes, until bulgur has absorbed all of the broth.
transfer to a serving bowl, mix in almonds and mint, and season with salt and pepper.
Remove chicken from marinade, place on grill or pan and cook for about 5 minutes each side, until a poke reveals clear juice. remove from heat and let sit for 5 minutes before cutting into 1 inch pieces. Either toss with bulgur, or put on plate on side.
Number of Servings: 4
Recipe submitted by SparkPeople user TOMMYBR.
Member Ratings For This Recipe
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