Chicken with Bulgar Pilaf
By Robbye
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Ingredients
- 1 T. evoo
- 4 6 oz. boneless, skinless chicken breasts
- kosher S and P
- 3 c. low-sodium chicken broth
- 1 1/2 c. medium-grain bulgur
- 2 cloves, garlic, chopped
- 1 bunch spinach, large stems removed, chopped
- 1/2 c. fresh, basil leaves, torn
Details
Servings 4
Preparation
Step 1
1. Heat the oil in a large skillet over medium-high heat
Season the chicken with 1/2 t. salt and 1/4 t. pepper
2. Cook the chicken til golden, 3-4 minutes per side. Transfer to a plate.
3. Add the broth, bulgur, garlic, 3/4 t. salt and 1/4 t. pepper to the skillet and bring to a boil
4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15-17 minutes.
5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.
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