Dinner ready in just 25 minutes! This chicken and veggies recipe served with bulgur is easily prepared on stovetop using Progresso® chicken broth.
cups Progresso™ chicken broth (from 32-oz carton)
cup uncooked bulgur wheat
teaspoon dried dill weed
teaspoon garlic salt
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
teaspoons canola oil
cups thinly sliced zucchini or carrots (about 2 medium zucchini or 5 medium carrots)
medium onion, cut in half lengthwise, then cut crosswise into thin slices
In 1 1/2-quart saucepan, heat broth to boiling. Stir in bulgur, dill weed and garlic salt. Reduce heat to low; cover and simmer 20 to 25 minutes or until bulgur is tender. Remove from heat.
Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
Add oil to skillet; rotate skillet to coat with oil. Add zucchini and onion; cook about 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in chicken. Toss with cooked bulgur.
Bulgur wheat is a great grain to serve for a weeknight dinner because it cooks in only 20 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.