The chicken and bulgur wheat combination make this easy-to-prepare salad recipe a substantial meal for dinner.
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Ingredients
- 8 boneless free-range chicken thighs
- Zest of ½ lemon, juice of 1½ lemons
- 2 tbsp olive oil
- Small handful fresh thyme leaves
- 3 garlic cloves, unpeeled
- 190g bulgur wheat, rinsed
- 800ml vegetable stock, hot
- 2 tbsp extra-virgin olive oil
- 1 small bunch each fresh parsley and mint leaves, roughly chopped
- 100g feta, crumbled
- 2 tbsp roasted hazelnuts, chopped
- 2 cooked and peeled beetroot, grated
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. In a dish, marinate the chicken in the juice of 1 lemon for 20 minutes. Transfer to a roasting tin, drizzle with the olive oil, scatter with the thyme and season. Add the garlic and roast for 25 minutes until cooked through.
- Meanwhile, place the bulgur wheat in a bowl and cover with the hot stock. Cover and stand for 15 minutes until tender. Drain in a sieve, squeezing out the excess liquid.
- Fork through the extra-virgin olive oil, herbs, lemon zest and the rest of the lemon juice. Squeeze out the roast garlic and stir in. Fold through the feta and chopped hazelnuts.
- Cut the chicken into pieces and spoon onto the salad along with the beetroot. Drizzle with the juices from the roasting tin, and serve.
Nutrition
- 712kcals Calories
- 33g (8.5g saturated) Fat
- 62.1g Protein
- 42.6g (4.7g sugars) Carbs
- 1.7g Salt
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