Chicken and Veggies with Bulgur

Dinner ready in just 25 minutes! This chicken and veggies recipe served with bulgur is easily prepared on stovetop using Progresso® chicken broth.

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Prep Time 25 min
Total Time 30 min
Servings 4

Ingredients

2: cups Progresso® chicken broth (from 32-oz carton)

1: cup uncooked bulgur wheat

1/2: teaspoon dried dill weed

1/4: teaspoon garlic salt

1/2: lb boneless skinless chicken breasts, cut into 3/4-inch pieces

2: teaspoons canola oil

2 1/2: cups thinly sliced zucchini or carrots (about 2 medium zucchini or 5 medium carrots)

1: medium onion, cut in half lengthwise, then cut crosswise into thin slices

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Bulgur wheat is a great grain to serve for a weeknight dinner because it cooks in only 20 minutes.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 620mg; 620%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 7g 7% Sugars 3g 3% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 10%;

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;