Chicken Skewers with Bulgur
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
394
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cup Bulgur
- 4 large Tomatoes (skinned, seeds removed and finely diced)
- 1 Cucumber (peeled and finely diced)
- 2 cloves garlic cloves (crushed)
- 1 bunch parsley (chopped)
- 1 tsp mint (chopped)
- 4 scallions (chopped)
- lemon juice
- 6 Tbsps olive oil
- 2 Chicken breasts (skinned)
- 2 Tbsps Chili sauce
- Lemon wedge (to garnish)
Preparation steps
1.
Put the bulgur wheat in a bowl and pour over 1 litre boiling water. Mix well, cover and leave for 30 minutes.
2.
Meanwhile cut the chicken into cubes and thread onto wooden skewers. Brush with the chilli sauce.
3.
Mix the bulgar wheat with the other ingredients, reserving a little oil. Season with salt and pepper.
4.
Heat the remaining oil in a frying pan and gently cook the chicken kebabs until browned and cooked through.
5.
Serve the kebabs with the tabbouleh.
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