5.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
35 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup bulgur
- Kosher salt and freshly ground pepper
- 4 chicken cutlets (about 1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon, plus wedges for serving
- 3/4 teaspoon pumpkin pie spice
- 1/4 cup tahini
- 1 small head romaine lettuce, roughly chopped
- 3 scallions, sliced
- 2 Persian cucumbers, halved lengthwise and sliced
- 2 tablespoons chopped mixed dried fruit (such as apricots and cranberries)
- 1/4 cup pomegranate seeds
Instructions
- Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly.
- Meanwhile, toss the chicken cutlets with 1 tablespoon olive oil, the juice of ½ lemon, the pumpkin pie spice and ½ teaspoon salt in a medium bowl. Set aside to marinate 10 minutes. Whisk the tahini with the remaining 2 tablespoons olive oil and the juice of ½ lemon in a large bowl until smooth; season with salt and pepper. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 3 minutes per side. Remove to a plate.
- Add the bulgur, lettuce, scallions, cucumbers and dried fruit to the bowl with the tahini dressing; season with salt and pepper and toss. Top each serving of salad with a chicken cutlet and the pomegranate seeds. Serve with lemon wedges.
Nutrition Facts
| Calories |
430 |
| Total Fat |
21 grams |
| Saturated Fat |
3 grams |
| Cholesterol |
78 milligrams |
| Sodium |
332 milligrams |
| Carbohydrates |
27 grams |
| Dietary Fiber |
6 grams |
| Protein |
35 grams |
| Sugar |
6 grams |