1 Add bulgur and a pinch of salt to a medium, heatproof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes.
Combine vinegar, sugar, salt, chilli flakes and water in a medium pot and bring to a simmer over medium heat. Add red onion and pineapple and cook for about 10 minutes, stirring frequently, until beginning to soften and liquid has absorbed. Remove from heat.
Pat chicken dry and season well. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook chicken for 3-4 minutes each side, or until golden and cooked through.
Set chicken aside, covered, for about 5 minutes before slicing thickly, reserving resting juices.
Toss sliced chicken with mango and coconut sauce in a shallow bowl and season to taste.
While chicken rests, roughly chop spinach and grate carrot. Whisk together olive oil, mustard, vinegar, parsley and any reserved resting juices from chicken, together in a large bowl.
Add bulgur to bowl with dressing and toss through spinach and carrot. Season to taste.
To serve, pile veggie bulgur onto plates and top with mango coconut chicken. Dollop with pineapple salsa and drizzle with remaining mango and coconut sauce
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|Serving Size: 1 (1126g)|
|Recipe Makes: Servings|
|Calories from Fat: 990 (44%)|
|Amt Per Serving||% DV|
|Total Fat 110g||147 %|
|Saturated Fat 30.1g||150 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 24.3g|
|Cholesterol 546mg||168 %|
|Sodium 1975.1mg||68 %|
|Potassium 2866.3mg||75 %|
|Total Carbohydrate 180.1g||53 %|
|Dietary Fiber 45.2g||181 %|
|Sugars, other 134.9g|
|Protein 143.5g||205 %|
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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: 2263
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