Try this BULGUR VEGGIE SALAD recipe, or contribute your own.
Suggest a better descriptionIn a pan, bring 1 1/2 cups water to a boil. Salt water, then stir in squash and bulgur, simmer until squash and bulgur are tender. Drain, stir in chickpeas. Spread out bulgur mixture on a plate, let cool slightly. Season chicken with salt and pepper. In a skillet, heat oil. Add chicken skin side down, cook until skin is crispy and chicken is cooked through. Let chicken stand 5 min. Cut chicken off bone, then cut into bite size cubes. Transfer bulgur mixture to a bowl. Stir in chicken, parsley and lemon juice. Season with salt and pepper, toss well, then SERVE...
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 352 | ||
Calories from Fat: 24 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 354.4mg | 12 % | |
Potassium 733.2mg | 19 % | |
Total Carbohydrate 74.2g | 22 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 57.7g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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