Chicken Bulgur Wheat Salad with Figs & Pomegranate
Bulgur wheat salad is a quick meal. With chicken breast, dried figs and pomegranates, this wheat bulgur recipe comes together in a pinch.
- Juice from 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon allspice
- Pinch of cinnamon
Pour all marinade ingredients over chicken. Refrigerate until ready to grill, a minimum of 30 minutes to overnight.
Warm up the skillet grill and lay marinated chicken to grill on each side for about 10-15 minutes, or until chicken is fully cooked.
Meanwhile, wash and rinse bulgur. Sauté for 1 minute with oil over heat, then pour in water and bring to a boil. Once boiling, cover and simmer for 15 minutes on low heat.
Once bulgur is done, pour in a bowl and cool off for a few minutes.
On top of bulgur add in pomegranate seeds, roasted almonds, and chopped dried figs. Then, pour on dressing ingredients. Toss everything well and adjust dressing to taste.
Serve with grilled chicken fanning the top or next to the bulgur.
Calories: 402kcal | Carbohydrates: 46g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 98mg | Potassium: 741mg | Fiber: 10g | Sugar: 19g | Vitamin A: 23IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg