Chicken fillet with bulgur
6 servings
40 minutes
Chicken fillet with bulgur is a harmonious combination of juicy meat and nutritious grain, featuring a rich flavor and pleasant texture. Bulgur, known since ancient times in Eastern and Mediterranean cuisine, adds a light nutty note to the dish. Sautéed vegetables—sweet pepper, onion, and garlic—bring brightness and aroma, while tomato paste enriches the flavor with depth. Cooked in aromatic broth, the fillet absorbs spices while the bulgur becomes tender and fluffy. This hearty and healthy dish is perfect for a daily dinner or lunch, with fresh green onions adding a final touch of freshness. Easy to prepare, it will become a favorite choice for those who appreciate harmony of flavors and nutrition.
1
Cut the fillet into small pieces.
- Chicken breast fillet: 4 pieces
2
Cut the pepper into squares with sides of 1.2-2 cm. Finely chop the onion and garlic.
- Bell pepper: 2 pieces
- Onion: 1 head
- Garlic: 2 cloves
3
In a thick-bottomed pan or pot, heat 2 tablespoons of vegetable oil over high heat. Fry the pieces of fillet until golden brown in 2 batches, about 5 minutes each. Transfer to a plate.
- Chicken breast fillet: 4 pieces
4
Place the onion in a saucepan and sauté over medium heat, stirring, for about 5 minutes.
- Onion: 1 head
5
Add pepper and fry for another 5 minutes.
- Bell pepper: 2 pieces
6
Adding bulgur.
- Bulgur: 250 g
7
We mix, add garlic and spices, fry while stirring for another 30 seconds. Add tomato paste and fry while stirring for 1 minute. Pour in broth or water, and salt to taste.
- Garlic: 2 cloves
- Ground black pepper: to taste
- Tomato paste: 2 tablespoons
- Chicken broth: 500 ml
- Sea salt: to taste
8
Return the chicken to the saucepan. Bring to a boil, reduce the heat to low, and cook covered until the bulgur is ready, about 15-20 minutes.
- Chicken breast fillet: 4 pieces
9
Sprinkle with chopped green onions when serving.
- Spring onion: to taste
