A quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it on the grains aisle, you can substitute quinoa or whole-wheat couscous.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 4 oz. chicken and 2 cups salad)


Ingredient Checklist


Instructions Checklist
  • Bring 1 1/3 cups water and bulgur to a boil in a small saucepan over high. Reduce heat to medium-low; cover and simmer 10 minutes. Drain and rinse under cold water. Drain well; let dry on paper towels.

  • Meanwhile, heat a grill pan coated with cooking spray over high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Grill chicken, turning occasionally, until done, 6 to 7 minutes. Remove to a cutting board. Let stand 3 minutes. Slice against the grain into strips.

  • Place bulgur, arugula, tomatoes, and peaches in a large bowl. Add remaining 1/2 teaspoon salt, oil, and vinegar; toss to coat. Divide mixture among 4 plates; top evenly with chicken.

Nutrition Facts

364 calories; fat 14g; saturated fat 2g; protein 31g; carbohydrates 30g; fiber 6g; sugars 9g; sodium 547mg.