Chicken with Bulgur Pilaf

Chicken with Bulgur Pilaf
Servings: 6 Prep 10 mins Cook 22 mins


  • 6 boneless, skinless chicken breast halves (4 ounces each)
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 container (8 ounces) sliced mushrooms
  • 1 cup uncooked bulgur
  • 2 cups chicken broth
  • 2 medium-size carrots, peeled and shredded
  • 3/4 cup dried cranberries
  • 1/2 teaspoon poultry seasoning

Make It

1. Season chicken with 1/4 teaspoon of the salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown chicken, 1 minute per side, until golden. Remove.

2. In same skillet, saute onion and mushrooms for 5 minutes or until tender. Add bulgur; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries, poultry seasoning and remaining garlic salt; mix well.

3. Place chicken on top of bulgur mixture in skillet. Cover; bring to boiling. Reduce heat to medium low; simmer 15 minutes until chicken registers 160 degrees F on instant-read thermometer, liquid is absorbed and bulgur is tender. Remove chicken from skillet; cut each piece crosswise into slices. Place generous 2/3 cup bulgur onto each plate; fan chicken on top. Serve with spinach salad, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 301, Fat, total (g): 6, chol. (mg): 63, sat. fat (g): 1, carb. (g): 35, fiber (g): 5, pro. (g): 28, sodium (mg): 446, Percent Daily Values are based on a 2,000 calorie diet.