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🍽️ Chicken Breast on Arabic Bulgur with Garlic Spinach

500 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• salt pinch
• pepper, yellow 2 pcs.
• soft dates, dried and pitted 4 pcs.
• mint, fresh 10 g
• parsley, fresh 15 g
• vegetable broth 750 ml
• oil 3 tbsp
• bulgur 300 g
• pepper, black ground pinch
• garlic cloves 1 pc.
• leaf spinach 300 g
• sugar pinch

Instructions

1. 1. Take the chicken breast out of the fridge and let it reach room temperature.
2. 2. Preheat the oven to 150 degrees Celsius with fan (convection).
3. 3. Rinse the bell peppers thoroughly.
4. 4. Remove the stem and seeds from the bell peppers.
5. 5. Cut the bell peppers into small cubes.
6. 6. Chop the dates finely.
7. 7. Wash the mint and the parsley.
8. 8. Dry the herbs thoroughly.
9. 9. Pick the leaves off the stems.
10. 10. Chop the herbs finely.
11. 11. Bring the broth to a boil in a pot.
12. 12. Heat 1 tablespoon of oil in a pan over high heat.
13. 13. Sauté the pepper and date cubes for about 2 minutes.
14. 14. Remove the cubes from the pan and set them aside.
15. 15. Clean the pan.
16. 16. Add the bulgur to the boiling broth.
17. 17. Cover the pot.
18. 18. Simmer the bulgur over medium heat for about 5 minutes.
19. 19. Remove the pot from the heat.
20. 20. Let the bulgur swell covered for approx. 10 minutes.
21. 21. Heat 1 tablespoon of oil in the cleaned pan over high heat.
22. 22. Rinse the chicken breast fillets.
23. 23. Pat the meat dry with a kitchen towel.
24. 24. Season the chicken with salt.
25. 25. Sear the fillets in the hot oil for about 2 minutes on each side.
26. 26. Season the meat with pepper.
27. 27. Place the meat on a baking sheet.
28. 28. Cook the chicken in the oven for about 8 minutes.
29. 29. Halve the garlic.
30. 30. Peel the garlic.
31. 31. Chop the garlic finely.
32. 32. Rinse the spinach.
33. 33. Spin the spinach dry.
34. 34. Add 1 tablespoon of oil to the pan drippings.
35. 35. Warm the oil over medium heat.
36. 36. Add the garlic.
37. 37. Add the spinach gradually to the pan.
38. 38. Let the spinach wilt in it.
39. 39. Season the spinach with salt, pepper, and a pinch of sugar.
40. 40. Mix the peppers, dates, mint, and parsley into the bulgur.
41. 41. Season the bulgur with salt.
42. 42. Take the meat out of the oven.
43. 43. Plate the chicken breast on the Arabic bulgur.
44. 44. Serve the dish with the garlic spinach on plates.

Nutrition per serving

• kcal: 500
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 55 g