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🍽️ Chicken with Broccoli Bulgur Salad and Garlic Yogurt

550 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• salt pinch
• cayenne pepper pinch
• chili, ground pinch
• broccoli 1 pc.
• vine tomatoes 3 pc.
• parsley, fresh 40 g
• vegetable broth 750 ml
• bulgur 300 g
• oil 2 tbsp
• organic limes 1 pc.
• garlic cloves 1 pc.
• yogurt, plain 150 g
• sugar pinch
• olive oil 2 tbsp

Instructions

1. 1. Preheat the oven to 180 °C (fan). Rinse the chicken fillets, pat dry, and season with salt, cayenne pepper, and chili. Set aside. Wash the broccoli, remove the core, roughly chop the florets, and then finely chop them. Use the stalks as well.
2. 2. Rinse the tomatoes, halve them, remove the core, and dice finely. Wash the parsley, pat dry thoroughly, pluck the leaves from the stems, and cut into fine strips.
3. 3. Bring the vegetable broth to a boil in a pot. Stir in the chopped broccoli and the bulgur into the bubbling broth and bring to a boil for about 1 minute. Remove the pot from the heat and let it swell covered for approx. 10 minutes.
4. 4. Heat 2 tbsp of oil in a pan over medium to high heat and brown the chicken in it for about 2–3 minutes. Wrap the browned chicken in aluminum foil and cook in the oven for approx. 10 minutes.
5. 5. Halve the lime and squeeze out the juice. Peel the garlic and chop finely. Mix the yogurt in a bowl with the garlic and 2 tsp of lime juice. Season with salt, pepper, and sugar.
6. 6. Add the tomatoes and parsley to the bulgur and season the broccoli bulgur salad with lime juice, olive oil, salt, and pepper.
7. 7. Take the chicken out of the oven and serve on plates together with the broccoli bulgur salad and the garlic yogurt. Serve and enjoy!

Nutrition per serving

• kcal: 550
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 57 g