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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
