NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry bulgur

0.25 cup Tomato puree

1 tsp Olive oil

0.5 cup Water

0.25 cup Red onion

1 clove Garlic

0.5 cup Red bell pepper

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and season the chicken breast with half of the salt, pepper, and smoked paprika.

• 2

  Place the chicken on a parchment-lined baking sheet and roast for 20-22 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, heat the olive oil in a small saucepan over medium heat and sauté the diced onion, garlic, and bell pepper until softened.

• 4

  Stir in the dry bulgur, tomato puree, remaining smoked paprika, salt, pepper, and water.

• 5

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the liquid is fully absorbed.

• 6

  Remove the bulgur from the heat and let it sit covered for 5 minutes before fluffing with a fork.

• 7

  Slice the roasted chicken into strips and serve over the smoky bulgur, garnished with freshly chopped parsley.