In 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|
|Calories from Fat: 24 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 352
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