Tomato Infused Bulgur Chicken Bowl

Grilled chicken with roasted sweet potato and roasted eggplant mixed with crunchy salad and fresh herbs. Easy and healthy!

Ingredients

Ingredients
Servings:
g
Eggplant
g
Sweet Potatoes
g
Boneless Chicken Breast
Cucumber
g
Cherry Tomatoes
g
Green Salad Leaves
g
Bulgur
ml
Tomato Sauce
tbsp
Olive Oil
Salt & Pepper to taste
Walnut Vinaigrette
g
Walnuts
tbsp
Dijon Mustard
tbsp
White Wine Vinegar
tbsp
Honey
tbsp
Olive Oil
Salt & Pepper to taste
Calories
per serving
789
Carbs
100
Protein
41
Fat
22

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking tray with baking paper.
  2. Prepare the bulgur with tomato puree and 200 ml of water according to the package instructions.
  3. Wash, peel and cut the sweet potato into 1 cm thick slices. Quarter the aubergine and cut it into thin slices. Mix with olive oil, salt and pepper and spread on the baking sheet. Bake for about 25 minutes.
  4. Meanwhile, rinse the chicken under cold, running water, pat dry with a kitchen paper. Then slant in half, cover with baking paper and plate. Season well with salt and pepper. Heat the oil in a frying pan and fry the chicken in it for 4-5 minutes.
  5. For the dressing, finely mortar walnuts in a mortar. Add the mustard and mix with the mortar. Then mix the walnut mustard in a bowl with vinegar, honey, salt and pepper. Stir in the olive oil slowly.
  6. Wash the cucumber, tomatoes and lettuce and cut it to taste.
  7. Serve bowl with aubergine, sweet potato, tomatoes, tomatoes, cucumber and chicken and serve with the walnut vinaigrette.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking tray with baking paper.
  2. Prepare the bulgur with tomato puree and 200 ml of water according to the package instructions.
  3. Wash, peel and cut the sweet potato into 1 cm thick slices. Quarter the aubergine and cut it into thin slices. Mix with olive oil, salt and pepper and spread on the baking sheet. Bake for about 25 minutes.
  4. Meanwhile, rinse the chicken under cold, running water, pat dry with a kitchen paper. Then slant in half, cover with baking paper and plate. Season well with salt and pepper. Heat the oil in a frying pan and fry the chicken in it for 4-5 minutes.
  5. For the dressing, finely mortar walnuts in a mortar. Add the mustard and mix with the mortar. Then mix the walnut mustard in a bowl with vinegar, honey, salt and pepper. Stir in the olive oil slowly.
  6. Wash the cucumber, tomatoes and lettuce and cut it to taste.
  7. Serve bowl with aubergine, sweet potato, tomatoes, tomatoes, cucumber and chicken and serve with the walnut vinaigrette.

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