avec salade de boulgour
Le pesto grec et l'assaisonnement piquant au citron et au poivre forment une marinade audacieuse et savoureuse pour un poulet tendre. Vous voulez encore plus de saveur? Marinez le matin et réfrigérez jusqu'à ce que vous soyez prêt à griller! Une salade classique composée de concombre, de tomate, d'oignon rouge grillé et de feta saumurée constitue un accompagnement estival idéal.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Boulgour
0.5 cup
Tomato
1 unit(s)
Mini concombres
1 unit(s)
Pesto grec
0.25 cup
Citron
1 unit(s)
Feta, émietté
0.25 cup
Oignon rouge
0.5 unit(s)
Bouillon de légumes en poudre
1 tbsp
Poivre au citron
1 tbsp
Bébés épinards
28 g
Huile
2.5 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
Poivre
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
avec salade de feta et de boulgour
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