One-Pan Chicken Bulgur Pilaf Dinner
Serves 3
| prepPat chicken breasts dry with paper towels | |||||
| 3 chicken breast pieces (halved or 1½ large breasts) | Season & rub chicken with oil | Sear chicken 3 min per side, medium-high | Cook through, flipping every 2 min until 155°F / 68°C, 8–12 min | Slice chicken, plate with bulgur & scallion greens | |
| 30 ml olive oil | |||||
| 1 teaspoon salt (or to taste) | |||||
| ⅛ teaspoon black pepper (or to taste) | |||||
| 2 scallions, white parts sliced | Soften scallion whites, carrots & peppers, 1–2 min | Add water & bulgur, scrape pan, bring to boil | Cover, simmer 7–10 min, rest 5 min | Fluff bulgur, stir in cheese, oil & parsley | |
| 200 g bulgur (uncooked) | |||||
| 100 g carrots (grated) | |||||
| 1 teaspoon Italian seasoning | |||||
| 1 teaspoon paprika | |||||
| 360 ml water | |||||
| 150 g red bell peppers (finely diced) | |||||
| 30 ml olive oil | |||||
| Blue cheese or feta for garnish (optional) | |||||
| Fresh parsley for garnish | |||||
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