Mediterranean Chicken And Bulgur Skillet Food
MEDITERRANEAN CHICKEN AND BULGUR SKILLET
You'll be delighted by the incredible results from this one-pot wonder: tender bulgur, creamy feta, and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like. Though you can swap dried oregano for fresh if you don't have fresh on hand, we strongly urge you to stick with the fresh dill flourish at the end; it adds a burst of herbal goodness that you just won't get from dried. If you don't have a 10-inch cast-iron skillet, you can use any other medium-sized ovenproof skillet.
Provided by Julia Levy
Time 45m
Yield Serves 4 (serving size: 3/4 cup bulgur mixture and 1 chicken breast)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
- Add remaining oil to pan. Add onion and garlic; cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano; cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers; cook, stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining 1/4 teaspoon each salt and black pepper; bring to a boil. Remove from heat.
- Nestle chicken into bulgur mixture; place skillet in oven. Bake at 400°F until a meat thermometer inserted in thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately.
Nutrition Facts : Calories 369, Carbohydrate 21 g, Cholesterol 137 mg, Fat 11.3 g, Fiber 4 g, Protein 45 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 3 g
CHICKEN BULGUR SKILLET
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.
CHICKEN BULGUR SKILLET
This recipe has an odd combination of sweet and savory spices but it works to produce a dish with a very delicate flavor. In my opinon, you are going to get a lot more than 6 servings. The bulgur makes it very filling.
Provided by budgiesntiels
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
- In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
- Stir in bulgur. Gradually, add the broth.
- Bring to a boil over medium high heat. Reduce the heat.
- Add raisins or dried cranberries, salt, cinnamon and chicken.
- Cover, and simmer 12-15 minutes or until bulgur is tender.
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