Lukewarm chicken and bulgur salad
Portions: 10
Ingredients
- 140 g Corn
- 400 g Cooked chickpeas
- 100 g Fresh spinach
- 100 g Sun-dried tomatoes
- 1 st Red bell pepper
- 200 g Broccoli
- 1 st Red onion
- 2 st Vegetable stock
- 500 g Bulgur
- 2 st Garlic clove
- 10 tbs Pumpkin seeds
- 10 st Chicken breast fillet
- 2 tbs Ajvar mild
- 2 tbs Japanese soy sauce
- 2 tbs Olive oil
Instructions
- 1. Preheat oven to 200°C or preheat your air fryer.
- 2. Prepare the chicken: Mix soy sauce, ajvar, olive oil, salt, pepper, and paprika spice. Brush this mixture over the chicken fillets.
- 3. Cook the chicken in the oven or air fryer until the internal temperature reaches 72°C. Reserve the cooking juices.
- 4. Cook the bulgur in a large pot with the bouillon cubes according to package directions. Allow to cool slightly.
- 5. Sauté the vegetables: Heat some oil in a large skillet. Fry the broccoli, bell pepper, corn, red onion, and chickpeas with the garlic until tender but still crisp.
- 6. Assemble the salad: In a large bowl, combine the spinach and sun-dried tomatoes. Add the bulgur and sautéed vegetables. Mix well.
- 7. Pour the reserved chicken juices over the salad for extra flavor.
- 8. Serving: Either slice the chicken and mix into the salad or serve one fillet per portion.
- 9. Sprinkle with pumpkin seeds before serving.
Nutrition per serving
Calories: 647
Protein: 68
Fat: 18
Carbohydrates: 47