John Myers
Contents
show
Ingredients
- 200 g Bulgur
- 400 g Fresh chicken breast
- 1 Diced onion
- 1 clove Chopped garlic
- 250 g Green zucchini cubes
- 250 g Diced paprika
- 0,5 Leek halved lengthways and cut
- 50 g Chopped parsley until smooth
- 3 tsp Paprika pulp
- 3 tbsp Olive oil
- Grated salt, pepper and nutmeg
- 500 ml Yeast-Free vegetable broth or chicken broth
Instructions
- Put the bulgur in a sieve, rinse thoroughly with cold water and then drain
- Wash the chicken breasts thoroughly (rinses out the histamines), pat dry and then season them vigorously with salt and pepper
- Heat the olive oil in a large, flat saucepan and fry the chicken together with the onion cubes and the garlic vigorously
- Add the pepper pulp and mix thoroughly
- Add the bulgur, leek strips, zucchini cubes and paprika cubes, fill up with the liquid, reduce the heat and let it simmer
- approx. Simmer for 25 minutes, stirring again and again
- Season to taste with a pinch of nutmeg and, if necessary, add a little salt and pepper
- Mix the parsley into the bulgur and serve
- A delicious addition: yoghurt and sour cream in equal parts, a little salt and a few thinly sliced mint leaves tastes great with it (especially if you don't like the strong garlic taste!)
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 14.8gProtein: 11.6gFat: 8g
