Paprika chicken and bulgur salad
Delight in the delicious flavors of paprika-infused chicken combined with nutty bulgur grains in this vibrant and hearty salad. Perfect for a satisfying meal.
Ingredients:
- 2 cups water
- 1 cup bulgur
- 1/4 teaspoon kosher or sea salt
- 2 tablespoon extra-virgin olive oil
- 1/2 medium onion diced
- 2 cloves garlic, minced
- 450g boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 medium red bell pepper, seeded and diced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- Additional kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 tablespoon fresh lemon juice
- 3 green onions, sliced
Instructions:
- Bring the water to a boil in a medium saucepan. Mix in the bulgur and salt, turn off the heat and let it sit for 25 minutes, or until the bulgur becomes soft. Get rid of any extra water. Keep it aside to cool down.
- Warm up a large skillet on medium-high heat. Put in the oil, then add the onion and garlic. Saute for about 2 minutes, or until they turn tender.
- Incorporate the chicken, stir occasionally, and cook for approximately 5 minutes, or until it gets a light brown color.
- Add the bell peppers, Worcestershire sauce, and paprika to the skillet. Cook for an extra 2 minutes, or until the peppers are soft and the chicken is fully cooked. Season with salt and pepper according to your preference. Take it off the heat and let it cool down.
- Mix the bulgur and chicken mixture in a large bowl. Stir in the lemon juice and green onions. Serve it either at room temperature or chilled.
Summary:
- Calories: 1350 kcal
- Fat: 41 g
- Protein: 122 g
- Carbs: 127 g
- Potassium: 2664 mg
- Magnesium: 396 mg