This recipe is from a cookbook that I recently discovered: Quick & Easy Meals, by the American Heart Association. I especially like the lemon & oregano combination in this recipe.
By the way, if you don't care for feta cheese, try substituting Parmesan.
4 boneless, skinless chicken breasts, about 4 oz. each
1 14.5-oz can reduced-sodium chicken broth, divided
1/3 cup water
1/2 tsp dried oregano
1/2 tsp lemon zest (see note at bottom)
1 1/2 tsp lemon juice
1/2 tsp pepper
2/3 cup uncooked bulgar
8 kalamata olives, thinly sliced
4 tsp crumbled feta cheese
Lightly spray a deep skillet or Dutch oven with olive oil cooking spray. If chicken breasts are thick, slice them in half horizontally. Cook the chicken over medium-high heat 2 minutes per side, or until lightly browned.
Add 1 cup of the broth, the water, oregano, lemon zest, lemon juice, and pepper. Bring to a light boil, 1 to 2 minutes. Cover skillet, reduce the heat, and simmer for 10 minutes. Transfer chicken to a plate.
Stir the bulgar and the remaining 3/4 cup broth into the skillet. Return the chicken to the skillet on top of bulgar. Increase the heat to medium high, cover skillet, and bring to a light boil for 1 to 2 minutes. Reduce heat and simmer, still covered, for 12 to 15 minutes more, or until bulgar and chicken are tender.
Serve chicken pieces atop bulgar. Sprinkle with olives and feta cheese.
Serves 4
Cal: 240
Fat: 4.5g
chol: 69mg
sodium 260mg
carbs 10g
fiber 5g
sugars 0g
protein 31g
Note: If you don't already have one, consider purchasing a lemon zester. Citrus zest really livens up recipes, and the dried variety doesn't begin to compare. A zester is inexpensive & very easy to use. Here is a picture of one: http://www.amazon.com/Oxo-Good-Grips-Lemon-Zester/dp/B00004OCJO
