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Bulgur with chicken

Author
Cookinero 28 Jan 2026
850
Bulgur with chicken

Specially processed wheat, tender chicken meat and juicy vegetables - that's the secret of bulgur with chicken. Choose fresh and high-quality products so that the dish turns out really tasty and tender. Low calorie content makes bulgur with chicken and vegetables an ideal lunch or dinner for those on a diet.

How to cook Bulgur with chicken

Step 1

Bulgur with chicken

Cut the bell pepper into strips and the onion into quarter rings. Grate the carrots on a coarse grater.

Step 2

Bulgur with chicken

Cut the chicken fillet into pieces 3-5 cm in size.

Step 3

Bulgur with chicken

Cook the bulgur. To do this, pour the softened grain into boiling water (in a ratio of 1:2) and cook for 15-20 minutes. The bulgur should absorb all the water and become soft.

Step 4

Bulgur with chicken

In a deep frying pan with vegetable oil, fry the onion, carrot and pepper for 3-5 minutes.

Step 5

Bulgur with chicken

Add the fillet pieces to the vegetables, add turmeric, salt and black pepper. Fry the chicken until the meat is completely white (about 10 minutes).

Step 6

Bulgur with chicken

Place the cooked bulgur in the pan and mix all the ingredients thoroughly. Simmer on low heat for another 3-5 minutes, taste and turn off.

Step 7

Bulgur with chicken

Bulgur with chicken is ready. Place the dish on plates and serve. Enjoy your meal!

Bulgur with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can use quinoa, couscous, or rice as alternatives. Adjust liquid ratios and cooking times according to package instructions for your chosen grain.
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions for up to 2 months.
Absolutely! Omit the chicken and use chickpeas, lentils, or extra vegetables like zucchini and mushrooms. Add plant-based protein or tofu for more substance.
Sprinkle 1-2 teaspoons of water or broth over the bulgur mixture before reheating. Microwave in 30-second intervals or warm gently in a covered pan over low heat.
Replace bulgur with cauliflower rice. Add it in Step 6 but reduce cooking time to 2-3 minutes since cauliflower rice cooks faster.
Try peas, spinach, diced eggplant, or cherry tomatoes. Add leafy greens at the end of cooking, and firmer vegetables earlier with the peppers.
Increase or reduce ingredients proportionally. For larger batches, cook chicken and vegetables in separate batches to avoid overcrowding the pan.
Try cumin, paprika, curry powder, or fresh herbs like parsley or cilantro. Add garlic or ginger with the vegetables for extra flavor.

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