Spiced Chicken with Bulgur, Pomegranate and Tahini Yogurt
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The yogurt is the part people expect to be the calorie problem and is not. Tahini is, at 600 kcal per 100 g, so it is measured in teaspoons.
Bulgur is the lightest of the common grains per gram cooked, about two-thirds of rice. The bowl is large for its 516 kcal because of it.

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