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Chicken Bulgur Skillet

By: Leann Hillmer

"'This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes,' Leann Hilmer from Sylvan Grove, Kansas says of the simple skillet supper. 'We like it with a fresh green salad.'"

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
2/3 cup chopped onion
3 tablespoons chopped walnuts
1/2 teaspoon caraway seeds
1/4 teaspoon ground cumin
1 1/2 cups bulgur
2 cups reduced sodium chicken broth
2 tablespoons raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Directions

In a large nonstick skillet, cook chicken in oil over medium-high heat until no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin for 3-4 minutes or until onion starts to brown.
Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer for 12-15 minutes or until bulgur is tender.

Footnotes

Look for bulgur in the cereal, rice or organic food aisle of your grocery store.
Nutritional Analysis: 1-1/2 cups equals 412 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 561 mg sodium, 51 g carbohydrate, 12 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.