Chicken and Veggies with Bulgur

Progresso® chicken broth provides a simple addition to this tasty chicken and veggies bulgur dinner. Ready in 30 minutes!

  • prep time 25 min
  • total time 30 min
  • ingredients 8
  • servings 4

Ingredients

2
cups Progresso® chicken broth (from 32-oz carton)
1
cup uncooked bulgur wheat
1/2
teaspoon dried dill weed
1/4
teaspoon garlic salt
1/2
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
2
teaspoons canola oil
2 1/2
cups thinly sliced zucchini or carrots (about 2 medium zucchini or 5 medium carrots)
1
medium onion, cut in half lengthwise, then cut crosswise into thin slices
  • 1 In 1 1/2-quart saucepan, heat broth to boiling. Stir in bulgur, dill weed and garlic salt. Reduce heat to low; cover and simmer 20 to 25 minutes or until bulgur is tender. Remove from heat.
  • 2 Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
  • 3 Add oil to skillet; rotate skillet to coat with oil. Add zucchini and onion; cook about 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in chicken. Toss with cooked bulgur.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    7g
    7%
      Sugars
    3g
    3%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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