Chicken and Veggies with Bulgur

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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