Spiced Chicken with Bulgur, Pomegranate and Tahini Yogurt

Make spiced chicken with bulgur, pomegranate and tahini yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Cooked bulgur wheat (Cooked weight.)
40 g Pomegranate seeds
80 g Cucumber
60 g Greek yogurt, 0% fat
2 tsp (10 g) Tahini (Over half fat by weight. Two teaspoons flavour the yogurt; a tablespoon would double the fat in the dish.)
5 g Olive oil
1 clove, about 3 g Garlic
Juice of half a lemon Lemon juice
1 tsp Ground cumin
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Cut the chicken into thick strips and rub it with the cumin, half the oil and salt.
2. Stir the tahini, crushed garlic, half the lemon juice and a pinch of salt into the yogurt. Loosen with a spoon of water until it pours.
3. Griddle or fry the chicken over a high heat for four minutes a side until charred at the edges and no longer pink in the middle. Rest it two minutes and slice.
4. Toss the bulgur with the rest of the oil and lemon, the diced cucumber and the parsley. Chicken on top, the yogurt over, pomegranate last.

Contains gluten cereals, milk and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/spiced-chicken-bulgur-pomegranate-tahini

AI-generated images illustrating the recipe.

#Fuel8 #LunchRecipe #RecipeInPictures