Nutrition Facts

Serving Size½ of recipe
Total Fat14 g
Saturated Fat4 g
Sodium600 mg
Total Carbohydrate45.5 g
Dietary Fiber9.5 g
Protein46 g

Servings and Times


Ingredients and Preparation

Bulgur wheat½ cup
Chicken bouillon cube½
Olive oil1 teaspoon
Scallion, thinly sliced1
Raisins, or other dried fruit2 tablespoons
Walnuts, or other nuts, chopped2 tablespoons
Chicken breast filets2 (6-ounce)
Salt¼ teaspoon
Ground black pepper1/8 teaspoon
Dried rosemary½ teaspoon
Butter2 teaspoons
  1. Directions
  2. Cook ½ cup bulgur according to package directions, but add ½ of a chicken bouillon cube for flavor.
  3. Heat olive oil in a medium saucepan over medium-high heat. Add scallion and cook for 1-2 minutes. Stir in the raisins, nuts, and bulgur and set aside.
  4. Place chicken between two pieces of plastic wrap and pound using a mallet or your hands until chicken is about ½ inch thick. Sprinkle with the salt, pepper, and rosemary.
  5. Heat butter over medium-high heat in a medium to large-sized skillet. Add chicken and cook for 4-5 minutes; flip, cover with a lid, and cook for another 4-5 minutes.
  6. Squeeze the orange over the chicken and serve over the bulgur.