Thyme and chili-flake grilled chicken breast with buttery bulgur pilaf and a lemony chopped salad. A balanced, high-protein lunch or dinner plate.
Ingredients
Instructions
- 1
Rub the chicken breast with half the olive oil, the red pepper flakes, the thyme and half the salt; leave for 15 minutes.
- 2
Heat a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side, until cooked through. Rest for 5 minutes, then slice.
- 3
Melt the butter in a small pot, add the cooked bulgur pilaf and warm over low heat, stirring, for 3-4 minutes.
- 4
Dice the tomato and cucumber, shred the romaine lettuce and finely chop the parsley.
- 5
Toss the salad with the remaining olive oil, the lemon juice and the remaining salt.
- 6
Plate the bulgur pilaf, sliced chicken and salad side by side and serve.
Nutrition
Per serving
| Calories | 473 kcal |
|---|---|
| Protein | 52 g |
| Carbs | 34 g |
| Fat | 16 g |
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