Directions:
- Rinse chicken and pat dry.
- Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
- Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
- Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.12 Kcal (1755 kJ) | ||
| Calories from fat | 341.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.9g | 58% | |
|---|---|---|---|
| Cholesterol | 91.16mg | 30% | |
| Sodium | 108.47mg | 5% | |
| Potassium | 131.92mg | 3% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 11.73g | 23% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205.17 Kcal (859 kJ) | ||
| Calories from fat | 166.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 58% | |
|---|---|---|---|
| Cholesterol | 44.63mg | 30% | |
| Sodium | 53.1mg | 5% | |
| Potassium | 64.58mg | 3% | |
| Total Carbs | 3.56g | 2% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 1.01g | 8% | |
| Protein | 5.74g | 23% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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