Ingredients for Chicken Bulgur Skillet
- Boneless Skinless Chicken Breast
- Olive Oil
- 1 cup chopped carrots
- 1 medium onion, chopped
- Walnuts
- Caraway Seed
- Ground Cumin
- 1 cup bulgur
- Chicken Broth
- Raisins
- 1 teaspoon salt
- Ground Cinnamon
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How to Make Chicken Bulgur Skillet
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add 1.5 lbs boneless, skinless chicken breasts and cook until no longer pink, about 6-8 minutes per side. Remove chicken from skillet and set aside to keep warm.
- Add 1 tablespoon olive oil to the same skillet. Add 1 cup chopped carrots, 1 medium onion (chopped), ½ cup chopped nuts (walnuts or pecans recommended), 1 teaspoon caraway seeds, and 1 teaspoon cumin. Stir-fry for 3-4 minutes, or until the onion softens and begins to brown.
- Stir in 1 cup bulgur.
- Gradually add 2 cups chicken broth, stirring constantly.
- Bring to a boil over medium-high heat.
- Reduce heat to low, stir in ½ cup raisins or dried cranberries, 1 teaspoon salt, ½ teaspoon cinnamon, and the cooked chicken.
- Cover the skillet and simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
4g
Carbs
11g
