NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.15 cup dry bulgur wheat

0.25 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 clove garlic

1 tbsp tomato paste

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup low-sodium chicken broth

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the diced chicken breast to the skillet and sear until golden brown on all sides.

• 3

  Stir in the diced red onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are slightly softened.

• 4

  Add the minced garlic, tomato paste, chili powder, and smoked paprika, stirring for one minute until the spices are fragrant.

• 5

  Pour in the dry bulgur wheat and chicken broth, then season with sea salt and black pepper.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.

• 7

  Simmer for 12-15 minutes or until the liquid is fully absorbed and the bulgur is tender.

• 8

  Remove the skillet from the heat and let it sit covered for 5 minutes to allow the steam to finish the grain.

• 9

  Fluff the mixture with a fork and garnish with fresh chopped cilantro before serving.