Balanced Lemon Chicken Bulgur Recipe That's Perfect for Dinner
This lemon chicken bulgur combines tender chicken, wholesome bulgur, and vibrant lemon flavors. Perfect for a healthy chicken and bulgur salad or a quick lemon chicken dinner option.
Ingredients
- 600 g chicken breast
- 2 carrots, grated
- 1/2 cauliflower, cut into florets
- 2 tsp butter
- 4 tsp olive oil, divided
- 1 1/2 cups bulgur wheat
- 3 cups boiling water
- 2 cups baby spinach
- 1 garlic clove, minced
- 1 lemon (zest + juice)
- 1/3 cup plain yogurt
- 1/2 tsp honey
- Salt and pepper, to taste
Instructions
- Bring a kettle of water to a boil.
- Grate the carrots and cut the cauliflower into small, even florets for quick cooking.
- In a large pot, melt the butter with 2 tsp oil over medium-high heat. Sauté the carrots and cauliflower for 4 minutes, or until softened.
- Add the bulgur wheat and pour in 3 cups of boiling water. Bring to a boil, then cover the pot, reduce heat to low, and simmer for 10 minutes.
- Turn off the heat but keep the lid on the pot to steam for an additional 10 minutes. The liquid should be absorbed, and the grains tender. Stir in the spinach and season lightly.
- Meanwhile, prepare the chicken. Pat the breasts dry and slice horizontally to create thin steaks.
- In a bowl, mix the chicken with minced garlic, lemon zest, 2 tsp oil, salt, and pepper. Let it marinate briefly.
- Heat a large skillet over medium-high heat. Cook the chicken steaks for 3-5 minutes per side until golden and fully cooked through. Set aside to rest, then slice thinly.
- In a small bowl, stir together yogurt, lemon juice, and honey. Adjust seasoning to taste.
- To assemble, plate the bulgur as a base, top with sliced chicken, and finish with a dollop of the honey yogurt sauce.
- Serve warm and enjoy!