This one-pot vegetable bulgur with chicken is filled with flavor! It includes bulgur wheat, peas, carrots, sweetcorn and chicken thighs. Serve as dinner or lunch.
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First of all, this dish is so easy to make! One pan dinner = less clean up! And more time to spend with family and friends.
Facts about Bulgur Wheat?
- Bulgur wheat is a popular ingredient used in the middle east.
- It is easy to make. To make plain bulgur wheat, cook bulgur wheat with water and add a pinch of salt, or follow the instructions on the packaging.
- Bulgur wheat is similar to couscous and quinoa.
Ingredients
For this recipe you will need:
- Bulgur wheat
- Onions for flavour
- Mixed vegetables (peas, carrots and sweetcorn) to add some freshness
- Chicken stock gives the rice a delicious chicken flavour
- Seasoning (curry powder, chicken stock cube, thyme, salt and pepper) to enhance the flavor of all of the ingredients
- Vegetable oil
How to make One-Pot Vegetable Bulgur with Chicken
- First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 teaspoon of garlic powder and oregano. Marinade the chicken for 30 minutes (if you have time).
- Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with, 1 chicken stock cubes (Knorr), 1-2 teaspoon of curry powder, 1 teaspoon of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
- Stir in the bulgur wheat, add 1-2 cups of water and simmer for 5-7 minutes (add more water if needed).
- Add ¾-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.
Can I Store Leftovers?
Yes! chicken thighs are actually a great dish for meal prep. You can make a big batch and enjoy it for lunch for the next three days!
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One-Pot Vegetable Bulgur with Chicken
This one-pot vegetable bulgur with chicken is filled with flavour! It includes bulgur wheat, peas, carrots, sweetcorn and chicken thighs. Serve as dinner or lunch.
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Servings: 4 people
Calories: 656kcal
Equipment
- 1 oven-proof pan
Ingredients
Chicken thighs
- 1 kg chicken thighs
- A splash of vegetable oil
- salt to taste
- paprika to taste
- ½ tablespoon garlic powder
- 2 teaspoon lemon juice
- 1 teaspoon oregano and any other seasoning, optional
Bulgur wheat
- 1 onion diced
- 1 cup of chicken stock
- salt to taste
- pepper to taste
- 200 g bulgur wheat
- 1-2 cups water
- 1 cup of frozen mixed vegetables
- 1 teaspoon oil
Instructions
- First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 teaspoon of garlic powder, lemon juice and oregano. Marinade the chicken for 30 minutes (if you have time).
- Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with 1 chicken stock cube (Knorr), 1-2 teaspoon of curry powder, 1 teaspoon of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
- Stir in the bulgur wheat, add 1-2 cups of water and simmer for 5-7 minutes (add more water if needed).
- Add ¾-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.
Notes
- Bulgur wheat: Do not add too much water to the bulgur wheat as it will become soggy.
- Customize: Feel free to customize the bulgur wheat and add any vegetables of your choice.
Nutrition
Serving: 366g | Calories: 656kcal | Carbohydrates: 18.2g | Protein: 45.12g | Fat: 44.08g | Saturated Fat: 11.724g | Polyunsaturated Fat: 10.085g | Monounsaturated Fat: 17.896g | Trans Fat: 0.224g | Cholesterol: 245mg | Sodium: 243mg | Potassium: 654mg | Fiber: 4.4g | Sugar: 2.96g | Vitamin A: 890IU | Vitamin C: 8.6mg | Calcium: 41mg | Iron: 2.91mg
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