Sliced Chicken with Bulgur
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 81.3 μg | (136 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (skin on)
- 2 Tbsps olive oil
- salt
- peppers
- lemon juice (from one lemon)
- 1 ⅔ cups Bulgur
- 2 cups chicken stock
- 1 bunch parsley (chopped)
- 1 bunch Asparagus
Product recommendation
Garlic Yoghurt Sauce
Stir 1 clove of crushed garlic and 4 tbsp extra virgin olive oil through 150 ml / 5 fl. oz plain yoghurt and drizzle over the chicken.
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Roast the chicken in the oven with a little oil and seasoning for about 20 minutes. Set aside to rest.
3.
Meanwhile soak the bulgur wheat in the hot stock for 25-30 minutes until tender. Drain off any excess liquid and season. Stir through the parsley and juice of 1/2 lemon.
4.
Steam or griddle the asparagus until tender - 4-5 minutes, then chop into short lengths and stir through the tabbouleh.
5.
Serve the chicken drizzled with a little lemon juice and the tabbouleh alongside.
