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Name: Chicken Pilaf in a pinch
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 tablespoons olive oil divided; 2 Chicked Breast skinned cut into 1 inch; Salt and pepper to taste; 2 cups chicken broth; 1 teaspoons crumbled sage; 1/2 teaspoons Dried thyme; 1 1/2 cups frozen succotash lima beans, corn,and carrots and green beans; 3/4 cup bulgur fine or medium grind; 2 tablespoons fresh sqz. lemon juice; 1 teaspoons lemon zest optional

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INGREDIENTS

1 1/2 tablespoons olive oil ; divided
2 Chicked Breast skinned ; cut into 1 inch
Salt and pepper to taste
2 cups chicken broth
1 teaspoons crumbled sage
1/2 teaspoons Dried thyme
1 1/2 cups frozen succotash ; lima beans, corn,and carrots and green beans
3/4 cup bulgur ; fine or medium grind
2 tablespoons fresh sqz. lemon juice
1 teaspoons lemon zest ; optional

INSTRUCTIONS

in a dutch oven, heat 1/4 tablespoon of the olive oil over medium heat. Add the chicken and shallots to the skillet, season lightly with the salt and pepper, and cook for about 1 minute turning freq. Add the chicken broth, sage, and thyme and increase the heat to boiling.

Add the frozen veggies and bulgar, reduce the heat, and simmer, covered, for 6 to 8 mintutes or until the chicken is cooked through and the veggies and bulgar and tender.

In a large bowl, wisk together the remaining tablespoon of olive oil, lemon juice, and lemon zest.

Add bulgar mixture, stirring gently to distribute the dressing and correct the seasonings if necessary.

NOTES

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Chicken Pilaf in a pinch

1 1/2 tablespoons olive oil divided
2 Chicked Breast skinned cut into 1 inch
 Salt and pepper to taste
2 cups chicken broth
1 teaspoons crumbled sage
1/2 teaspoons Dried thyme
1 1/2 cups frozen succotash lima beans, corn,and carrots and green beans
3/4 cup bulgur fine or medium grind
2 tablespoons fresh sqz. lemon juice
1 teaspoons lemon zest optional

Add the frozen veggies and bulgar, reduce the heat, and simmer, covered, for 6 to 8 mintutes or until the chicken is cooked through and the veggies and bulgar and tender.

In a large bowl, wisk together the remaining tablespoon of olive oil, lemon juice, and lemon zest.

Add bulgar mixture, stirring gently to distribute the dressing and correct the seasonings if necessary.

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 4 Servings

Calories: 105
Calories from Fat: 15 (14%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 153.9mg		5 %
Potassium 156.9mg		4 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 4.9g	19 %
	Sugars, other 15.4g
Protein 4g		6 %
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.

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Calories per serving: 105

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