Beetroot Bulgur with Chicken
Ingredients
- 125 g bulgur wheat
- 1 onion, finely chopped
- 2 dl chicken stock
- 200 g frozen peas, slightly defrosted
- salt and pepper to taste
- 2 dl beet juice
- 600 g chicken breasts, in ca. 5 mm dicke Streifen
- oil to fry
- 1 tsp. curry powder
- 0.5 tsp. salt
- a little pepper
Total time: 45m
Preparation Time: 45m
Servings
For
4 people
Nutritional Information
Contains 362 Kcal, 41g Protein, 34g Carbohydrates, 6g Fat
Ingredients
- 125 g bulgur wheat
- 1 onion, finely chopped
- 2 dl chicken stock
- 200 g frozen peas, slightly defrosted
- salt and pepper to taste
- 2 dl beet juice
- 600 g chicken breasts, in ca. 5 mm dicke Streifen
- oil to fry
- 1 tsp. curry powder
- 0.5 tsp. salt
- a little pepper
Instructions
- Heat the oil in a pan. Soften the onions and bulghur for approx. 2 mins., add, then sauté, stirring. Pour in the stock and beetroot juice, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Add the peas, cook for a further 2 mins.
- Fry the chicken in batches in the hot oil for approx. 2 mins. per batch, remove and season. Arrange the chicken on the bulghur.
