Mediterranean Lemon Herb Chicken with Bulgur and Vegetables
A light and flavorful Mediterranean-inspired dish featuring lemon herb marinated chicken served with fluffy bulgur and a colorful mix of roasted vegetables.
15 min
Prep
25 min
Cook
4
Serves
395
Calories
Macros · per serving
32g protein
45g carbs
11g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 200 g bulgur
- 2 zucchini
- 1 red bell pepper
- 200 g cherry tomatoes
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 400 ml water
Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
In a bowl, combine 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Add chicken breasts, ensuring they are well coated. Set aside for 10 minutes to marinate.
- 3
Meanwhile, rinse bulgur under cold water. Bring 400 ml of water to a boil in a saucepan, add bulgur, cover, and simmer for 12-15 minutes until tender.
- 4
Cut the zucchini and red bell pepper into bite-sized pieces. In a bowl, toss with cherry tomatoes, 2 tablespoons olive oil, salt, and pepper.
- 5
Spread vegetables on a baking sheet and roast in the oven for 20 minutes, stirring halfway, until tender and slightly caramelized.
- 6
Heat a non-stick skillet over medium heat and cook the marinated chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 75°C/165°F). Let it rest before slicing.
- 7
Fluff the cooked bulgur with a fork and mix in the roasted vegetables.
- 8
Serve the sliced chicken over the bulgur and roasted vegetables, garnished with chopped fresh parsley.
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