Chicken Recipes


ACTIVE: 30 min

TOTAL: 35 min


Cooking spray :

½  cup bulgur Kosher salt and freshly ground pepper
4   chicken cutlets (about 1¼ pounds)
3   tablespoons extra-virgin olive oil Juice of 1 lemon, plus wedges for serving
¾  teaspoon pumpkin pie spice
¼  cup tahini
1 small head romaine lettuce, roughly chopped
3 scallions, sliced
2 Persian cucumbers, halved lengthwise and sliced
2 tablespoons chopped mixed dried fruit (such as apricots and cranberries)
¼  cup pomegranate seeds

  1. Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly.
  2. Meanwhile, toss the chicken cutlets with 1 tablespoon olive oil, the juice of ½ lemon, the pumpkin pie spice and ½ teaspoon salt in a medium bowl. Set aside to marinate 10 minutes. Whisk the tahini with the remaining 2 tablespoons olive oil and the juice of ½ lemon in a large bowl until smooth; season with salt and pepper. Set aside.
  3. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 3 minutes per side. Remove to a plate.
  4. Add the bulgur, lettuce, scallions, cucumbers and dried fruit to the bowl with the tahini dressing; season with salt and pepper and toss. Top each serving of salad with a chicken cutlet and the pomegranate seeds. Serve with lemon wedges.

Per serving: Calories 430; Fat 21 g (Saturated 3 g); Cholesterol 78 mg;
Sodium 332 mg; Carbohydrate 27 g; Fiber 6 g; Sugars 6 g; Protein 35 g

Written By

I am Anju, an optimistic person, foodepreneur who loves cooking, traveling and gardening. I love to experiment in the kitchen.

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