Chicken Bulgur Skillet with Spinach

Chicken Bulgur Skillet with SpinachTrader Joe’s has come to town and, while there’s a LOT of stuff that that is not peanut/tree-nut/fish safe, there are many things that we’ve been able to find there. 10-minute bulgur and sunflower seeds being a couple. Now if only we could get them to be better about labeling! Unfortunately, there’s a bunch of stuff that has CYA labeling…salad greens with shared equipment warnings for all top 8 allergens??? And a lot of stuff that’s not labeled for may contains at all. But it’s a start…

I adapted this from this one on TasteOfHome.com: seemed like it needed some more veggies.

Chicken Bulgur Skillet with Spinach
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 lb boneless skinless chicken breasts (cut into 1 inch cubes)
  • 2 Tsps olive oil
  • 2 Carrots, diced
  • ⅔ Cup Onion, diced
  • 1 bag (10 oz) Fresh spinach leaves
  • 3 Tbs Sunflower seeds
  • ½ tsp Caraway seeds
  • ¼ tsp Ground cumin
  • 1½ Cups Bulgur
  • 2 Cups Reduced sodium chicken broth
  • 2 Tbs Raisins
  • ⅛ tsp ground cinnamon
Instructions
  1. Heat large, non-stick skillet over medium-high heat.
  2. Add the oil and then the chicken.
  3. Cook until meat is cooked through.
  4. Remove the chicken to a plate and keep warm.
  5. Add the carrots and onions.
  6. Add the sunflower seeds, caraway, and ground cumin.
  7. Cook until the onions start to brown.
  8. Stir in the bulgur
  9. Add the broth, bring to a boil and reduce heat
  10. Add the raisins, cinnamon and the cooked chicken.
  11. Cover and simmer for 10-15 minutes or until the bulgar is tender.
  12. Stir in the spinach leaves and serve.
 

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