You’ll think you’re at a taverna on the Mediterranean Sea when you bite into this chicken. It’s packed with flavor from lemon, feta cheese, oregano, and kalamata olives.
Recipe information
Yield
serves 4, 3 ounces chicken 1/3 cup bulgur mixture per serving
Ingredients
Preparation
Step 1
Lightly spray a large, deep skillet or Dutch oven with olive oil spray. Cook the chicken over medium-high heat for 2 to 3 minutes on each side, or until lightly browned. (The chicken will not be done.)
Step 2
Add 1 cup broth, the water, oregano, lemon zest, lemon juice, and pepper. Bring to a simmer, 1 to 2 minutes. Reduce the heat and simmer, covered, for 10 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a plate.
Step 3
Stir in the bulgur and remaining 3/4 cup broth. Return the chicken to the skillet. Increase the heat to medium high and bring to a boil, covered, 1 to 2 minutes. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the bulgur is tender.
Step 4
Serve sprinkled with the olives and feta.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 240
Step 7
Total Fat: 4.5g
Step 8
Saturated: 1.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 2.0g
Step 12
Cholesterol: 69mg
Step 13
Sodium: 260mg
Step 14
Carbohydrates: 19g
Step 15
Fiber: 5g
Step 16
Sugars: 0g
Step 17
Protein: 31g
Step 18
Dietary Exchanges
Step 19
1 1/2 Starch
Step 20
3 Very Lean Meat
