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Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupbulgur1 ½cupswater1poundboneless, skinless chicken breasts, trimmed1teaspoongaram masala½teaspoonsalt1/2 cupCilantro Chutney1cupchopped cucumber1cupchopped red bell pepper1cupsliced grape tomatoes1lime, quartered
Cook Mode(Keep screen awake)
Ingredients
1cupbulgur
1 ½cupswater
1poundboneless, skinless chicken breasts, trimmed
1teaspoongaram masala
½teaspoonsalt
1/2 cupCilantro Chutney
1cupchopped cucumber
1cupchopped red bell pepper
1cupsliced grape tomatoes
1lime, quartered
DirectionsCombine bulgur and water in a small saucepan; bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. Spread the bulgur on a sheet pan to cool before assembling lunch containers.Meanwhile, position rack in upper third of oven and preheat broiler. Coat a broiler pan with cooking spray. Sprinkle chicken with garam masala and salt. Place the chicken on the prepared pan; broil until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side. Transfer the chicken to a clean cutting board and let rest for 5 minutes, then slice.Transfer 2 tablespoons chutney into each of 4 small lidded containers; refrigerate for up to 4 days.Divide the cooled bulgur among 4 single-serving lidded containers. Top each with one-fourth of the chicken and equal portions of cucumber, bell pepper and tomatoes. Add a lime wedge to each container. Seal the containers and refrigerate for up to 4 days. Just before serving, top each bowl with 1 portion of chutney and a squeeze of fresh lime juice to taste.To make aheadRefrigerate dressing and grain bowls separately for up to 4 days. Top with chutney and lime juice to taste just before serving.Associated RecipesIndian-Spiced Chicken PitasOriginally appeared: EatingWell.com, October 2019
Directions
Combine bulgur and water in a small saucepan; bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. Spread the bulgur on a sheet pan to cool before assembling lunch containers.Meanwhile, position rack in upper third of oven and preheat broiler. Coat a broiler pan with cooking spray. Sprinkle chicken with garam masala and salt. Place the chicken on the prepared pan; broil until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side. Transfer the chicken to a clean cutting board and let rest for 5 minutes, then slice.Transfer 2 tablespoons chutney into each of 4 small lidded containers; refrigerate for up to 4 days.Divide the cooled bulgur among 4 single-serving lidded containers. Top each with one-fourth of the chicken and equal portions of cucumber, bell pepper and tomatoes. Add a lime wedge to each container. Seal the containers and refrigerate for up to 4 days. Just before serving, top each bowl with 1 portion of chutney and a squeeze of fresh lime juice to taste.To make aheadRefrigerate dressing and grain bowls separately for up to 4 days. Top with chutney and lime juice to taste just before serving.Associated RecipesIndian-Spiced Chicken Pitas
Combine bulgur and water in a small saucepan; bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. Spread the bulgur on a sheet pan to cool before assembling lunch containers.
Meanwhile, position rack in upper third of oven and preheat broiler. Coat a broiler pan with cooking spray. Sprinkle chicken with garam masala and salt. Place the chicken on the prepared pan; broil until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side. Transfer the chicken to a clean cutting board and let rest for 5 minutes, then slice.
Transfer 2 tablespoons chutney into each of 4 small lidded containers; refrigerate for up to 4 days.
Divide the cooled bulgur among 4 single-serving lidded containers. Top each with one-fourth of the chicken and equal portions of cucumber, bell pepper and tomatoes. Add a lime wedge to each container. Seal the containers and refrigerate for up to 4 days. Just before serving, top each bowl with 1 portion of chutney and a squeeze of fresh lime juice to taste.
To make aheadRefrigerate dressing and grain bowls separately for up to 4 days. Top with chutney and lime juice to taste just before serving.
To make ahead
Refrigerate dressing and grain bowls separately for up to 4 days. Top with chutney and lime juice to taste just before serving.
Associated RecipesIndian-Spiced Chicken Pitas
Associated Recipes
Indian-Spiced Chicken Pitas
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)297Calories6gFat33gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
