with Bulgur Salad
Greek pesto and zesty Lemon-Pepper Seasoning make a bold and flavourful marinade for tender chicken. Want even more flavour? Marinate in the morning and refrigerate until you're ready to grill! A classic chopped salad of cucumber, tomato, grilled red onion and briny feta make a special summer side
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bulgur Wheat
0.5 cup
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Greek Pesto
0.25 cup
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Red Onion
0.5 unit(s)
Vegetable Stock Powder
1 tbsp
Lemon-Pepper Seasoning
1 tbsp
Baby Spinach
28 g
Oil
2.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Combine Greek pesto and Lemon-Pepper Seasoning in a shallow dish.
- Pat chicken dry with paper towels, then add to marinade. Toss to coat. Cover and set aside until ready to grill. (TIP: Got some extra time? Marinate the chicken in the fridge for a few hours to get some extra flavour!)
- Meanwhile, add 2/3 cup (1 cup) water, stock powder and 1 tbsp (2 tbsp) oil to a medium pot. (TIP: We love using olive oil in this recipe!) Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Cut cucumber into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Cut tomato into 1/2-inch pieces.
- If desired, roughly chop spinach.
- Gather chicken, onions, a clean plate and tools on a platter, then head out to grill!.
- Add onions to one side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Add chicken to other side of the grill. Leave marinade behind in dish. Close lid and grill until cooked through, 6-8 min per side.** (TIP: Brush chicken with some marinade throughout grilling, if desired.)
- Transfer chicken to clean plate. Discard any remaining marinade.
- Cut grilled onions into bite-sized pieces.
- Combine lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add grilled onions, cucumbers and tomatoes.
- Fluff bulgur with a fork.
- Add bulgur and spinach to large bowl with salad. Season with salt and pepper, to taste, then toss to combine.
- Thinly slice chicken.
- Divide bulgur salad between bowls.
- Top with chicken.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top, if desired.
670
kcal
Calories
31
g
Fat
6
g
Saturated Fat
53
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
1480
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Wild Rice and Summery Veggies
