low fat high protein; keeps up to 3 days
1. Place bulgur in large bowl. Stir in boiling water, set aside ti water is absorbed and bulgur is cool; about 30 min.
2. Meanwhile, combine yogurt, lemon juice, curry powder in small bowl until creamy.
3. Fluff bulgur with fork, add tomatoes, onion, celery, cilantro, mint, salt, and pepper. Stir well. Add yogurt dressing and chicken, toss to coat all ingredients thoroughly. Cover. Refrigerate at least 1 hour to blend flavors.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 35 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 120.4mg | 4 % | |
Potassium 1493.9mg | 39 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 15.9g | ||
Protein 23.5g | 34 % | |
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: 208
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