Recipe: Tasty Bulgur Wheat With Chicken, Feta & Tomatoes

Bulgur Wheat With Chicken, Feta & Tomatoes. Nestle chicken into bulgur mixture; place skillet in oven. The bulgur wheat should have absorbed the chicken stock and expanded. Remove the lid and 'rough up' the bulgur wheat with a fork.

To serve, sprinkle with crumbled feta cheese and finely chopped spring onions. ♥ And hey presto! Cook bulgur wheat according to directions; drain and let cool. Meanwhile, place chicken in a heat frying pan coated with cooking spray and heat until golden brown on each side, turning halfway through. You can cook Bulgur Wheat With Chicken, Feta & Tomatoes using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Bulgur Wheat With Chicken, Feta & Tomatoes

1. Prepare 220 g of bulgur wheat, pre prepared according to packet instructions.
2. It's 1 of raw chicken breast, cut into thin bite size pieces,.
3. It's 120 g of yellow & red cherry tomatoes, cut into halves,.
4. Prepare 126 g of reduced fat feta, cut into small cubes,.
5. You need 1 tsp of red chilli flakes,.
6. You need 1 tsp of dried parsley, with extra as garnish (optional),.
7. It's 2 of minced garlic cloves,.
8. It's 1 tsp of smoked paprika,.

Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

Bulgur Wheat With Chicken, Feta & Tomatoes instructions

1. Heat up a large saucepan or wok over a high heat and spray the base evenly with the Frylight. Once hot add the chicken pieces and fry whilst stirring occasionally..
2. In a bowl add the sliced tomatoes and season with salt and pepper. Toss gently together..
3. Add the minced garlic to the chicken and fry for a minute until fragrant. Add the cooked bulgur wheat and toss everything until evenly distributed..
4. Add the smoked paprika, chilli flakes and dried parsley to the pan and combine together until the bulgur wheat is coated and becomes tinged red from the paprika. Season with salt and pepper. Add in the tomatoes and stir together..
5. Add half the cubed feta and combine again. Serve up into bowls and scatter over the remaining feta and a pinch of dried parsley to garnish. Enjoy!.

Fork through the extra-virgin olive oil, herbs, lemon zest and the rest of the lemon juice. Squeeze out the roast garlic and stir in. Fold through the feta and chopped hazelnuts. Cut the chicken into pieces and spoon onto the salad along with the beetroot. Drizzle with the juices from the roasting tin, and serve.