Beetroot Bulgur with Chicken

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 362 Kcal, 41g Protein, 34g Carbohydrates, 6g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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