Chicken & Bulgur Salad with Peaches

Serves: 4

As a quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it in the grains section, you can replace it with quinoa or whole-wheat couscous.

INGREDIENTS

1⅓ cups water
⅔ cup bulgur
1 lb. chicken breast cutlets
1 tsp. kosher salt, divided
½ tsp. black pepper
4 cups packed arugula
2 cups halved cherry tomatoes
2 cups sliced fresh peaches
3 tbsp. extra-virgin olive oil
2 tbsp. rice vinegar

INSTRUCTIONS

1. Combine the water and bulgur in a small saucepan over medium heat and bring to a boil. Lower the heat to medium-low, cover and simmer for 10 minutes. Drain, rinse the bulgur under cold water, then drain again and spread out on paper towels to dry.
2. Meanwhile, coat a grill pan with cooking spray and place over high heat. Sprinkle the chicken with ½ teaspoon of both the salt and the pepper. Transfer to the hot pan and grill, turning occasionally, until done, 6 to 7 minutes. Remove to a cutting board and let stand for 3 minutes, then slice against the grain into strips.
3. Place the bulgur, arugula, tomatoes and peaches in a large bowl. Add the remaining ½ teaspoon salt and the oil and vinegar; toss to coat. Divide the mixture among 4 plates and top evenly with the chicken.

NUTRITION DATA FOR 1 SERVING

Calories 364kcal
Total Carbohydrates 30g
Protein 31g
Total Fat 14g
Saturated Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Trans Fat 2g
Cholesterol 47mg
Sodium 547mg
Potassium 475mg
Dietary Fiber 6g
Sugars 9g
Vitamin A 5% Daily Value
Vitamin C 9% Daily Value
Calcium 7% Daily Value
Iron 20% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here