Chicken With Quinoa or Bulgur Pilaf
Perri Senders Kaye
from realsimple.com
ingredients
- 1 tablespoon olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and pepper
- 3 cups low-sodium chicken broth
- 1 1/2 cups medium-grain bulgur
- 2 cloves garlic, chopped
- 1 bunch spinach, thick stems removed and coarsely chopped
- 1/2 cup fresh basil leaves, torn
directions
- 1
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, 3 to 4 minutes per side. Transfer to a plate.
- 2
Add the broth, bulgur, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and bring to a boil.
- 3
Nestle the chicken in the bulgur, reduce heat to low, cover, and simmer until the bulgur is tender and the chicken is cooked through, 15 to 17 minutes.
- 4
Transfer the chicken to plates. Add the spinach and basil to the bulgur, stir until slightly wilted, and serve.
Source: Perri Senders Kaye
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