Prep 15 mins
Cook 25 mins
From the American Heart Association's "Meals in Minutes" cookbook. Very filling, yummy, and low-cal to boot. One of my favorites.
- 6 boneless skinless chicken thighs, all visible fat removed (about 1 pound)
- olive oil flavored cooking spray
- 1 cup low sodium chicken broth
- 1 cup water
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1⁄8 teaspoon pepper
- 1 cup uncooked Bulgar wheat
- 8 kalamata olives, pitted
- 2 tablespoons feta cheese, crumbled
- Rinse chicken and pat dry.
- Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
- Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
- Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.
WOW. I went to the store today and could not find bulgar or kalamata olives, so used jarred jalapeno's instead and sticky rice as the base. It was wonderful with those two subs, and that was after my regular dinner (i have insomnia tonight so started cooking). I will make this again and again, and look for the bulgar.
This was very delicious. The bulgar gave this a nutty, chewy textue that you can't get from any other grain. The lemon juice and zest gave this a nice bright flavor while the salty olives and cheese balanced out nicely. A really nice combination.