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Chicken caprese grain bowl


Serves: 2
timePrep time: 25 mins
timeTotal time:
Chicken caprese grain bowl
Recipe photograph by Gareth Morgans

Chicken caprese grain bowl

Tomato, mozzarella and basil is a classic combination for a reason. Our take on the Italian caprese salad adds in charred chicken strips and bulgur wheat for a nourishing meal

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
596Kcal
Fat
15gr
Saturates
3gr
Carbs
66gr
Sugars
11gr
Fibre
6gr
Protein
46gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 100g bulgur wheat
  • 1½ tbsp extra-virgin olive oil, plus 1½ tsp
  • 2 tsp balsamic vinegar
  • 1 tsp clear honey
  • 1 garlic clove, crushed
  • 1 small red onion, sliced
  • 2 skinless chicken breast fillets
  • 150g mixed cherry tomatoes, halved
  • ½ x 30g pack basil, leaves picked
  • 75g lighter mozzarella, drained

Step by step

  1. Rinse the bulgur wheat then cook in salted boiling water for 8-10 minutes or until just tender. Drain, place in a large bowl and cover to keep warm.
  2. Whisk together 1½ tablespoons of oil, the vinegar, honey and garlic with some seasoning in a small bowl. Set aside.
  3. Heat ½ teaspoon of oil in the same pan you used for the bulgur and cook the red onion with a splash of water for 6-8 minutes, until softened. Add to the bowl of bulgur wheat.
  4. Place the chicken breasts on a board, cover with a piece of baking paper and bash with a rolling pin to an even 1-1.5cm thickness. Brush with 1 teaspoon of oil and season well. Cook on a hot griddle pan for about 4 minutes on each side, or until golden and cooked through. Transfer to a board and slice into strips.
  5. Stir the honey-balsamic dressing, the cherry tomatoes, chicken strips and most of the basil through the bulgur wheat; season to taste. Divide between bowls, tear over the mozzarella and scatter on the rest of the basil.
    Waste not
    Fresh mozzarella doesn’t keep for long once opened, so if you’re not going to use it in the next two days, grate it coarsely and freeze, ready to scatter on pizzas or pasta bakes.

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