Lemon Dill Chicken with Mediterranean Herb Bulgur
Zesty Lemon Dill Chicken with Aromatic Mediterranean Herb-Infused Bulgur
Ingredients:
For the Lemon Dill Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
3 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
1 tablespoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon slices for garnish
For the Mediterranean Herb Bulgur:
1 1/2 cups bulgur wheat
3 cups vegetable broth
1 tablespoon olive oil
1 small red onion, finely diced
1 red bell pepper, diced
1 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted and sliced
Salt and pepper to taste
Directions:
In a large bowl, combine 2 tablespoons olive oil, lemon juice, chopped dill, minced garlic, lemon zest, oregano, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
For the bulgur, rinse it under cold water using a fine-mesh strainer. In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur, reduce heat to low, cover, and simmer for about 15 minutes, or until tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
Transfer the chicken to a plate and cover with foil to keep warm. In the same skillet, pour in the reserved marinade and bring to a boil. Reduce heat and simmer for 2-3 minutes until slightly thickened to create a sauce.
While the bulgur is still warm, fluff it with a fork and transfer to a large bowl. Add the olive oil, red onion, bell pepper, cucumber, cherry tomatoes, herbs, lemon juice, and lemon zest. Toss gently to combine. Fold in the feta cheese and Kalamata olives. Season with salt and pepper to taste.
To serve, divide the bulgur mixture among four plates. Top each with a chicken breast, drizzle with the reduced sauce, and garnish with lemon slices and additional fresh dill if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (plus marinating time)
Kcal: 480 kcal | Servings: 4 servings