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Tomato and Herb Chicken with Bulgur and Roasted Vegetables
Tomato and Herb Chicken with Bulgur and Roasted Vegetables

Tomato and Herb Chicken with Bulgur and Roasted Vegetables
A balanced meal featuring chicken, bulgur, and seasonal vegetables with a tomato twist.
Tomato and Herb Chicken with Bulgur and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     bulgur
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Tomato and Herb Chicken with Bulgur and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the tomatoes, zucchini, and red bell pepper.
  3. Place the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.
  4. Roast the vegetables in the oven for 20-25 minutes until tender.
  5. Meanwhile, cook the bulgur according to package instructions.
  6. Season the chicken breast with salt, pepper, and lemon juice.
  7. Heat a pan over medium heat and cook the chicken for about 6-7 minutes on each side until fully cooked.
  8. In a bowl, mix the roasted vegetables with cooked bulgur and chopped parsley.
  9. Serve the chicken on top of the bulgur and vegetable mix.
Nutrition Per Serving 600 g Per 100g
Energy 452 kcal 75 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 45 g 7.5 g
Fat 15 g 2.5 g
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     bulgur
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the tomatoes, zucchini, and red bell pepper.

Place the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 20-25 minutes until tender.

Meanwhile, cook the bulgur according to package instructions.

Season the chicken breast with salt, pepper, and lemon juice.

Heat a pan over medium heat and cook the chicken for about 6-7 minutes on each side until fully cooked.

In a bowl, mix the roasted vegetables with cooked bulgur and chopped parsley.

Serve the chicken on top of the bulgur and vegetable mix.

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