|1.2||kg||Chicken breast, skinless|
|10||g||KNORR PROFESSIONAL Pureed Herbs Paprika|
|160||g||Red peppers diced|
|200||g||HELLMANN'S Balsamic Vinaigrette|
Place the bulgar wheat into a pan, cover with 4 times as much boiling water then simmer for 10mins.
Remove from the heat, cover with cling film and allow to stand for 10mins. remove cling film, fork
through then cool, cover, label, refrigerate until required.
1. Brush the chicken with the oil, season with paprika then place under a hot grill. Cook for 8-10mins or
until throughly cooked. Remove and set a side.
2. Prepare ingredients as per ingredient list then mix in to the bulgar wheat, peppers, spring onions,
tomatoes half the feta and the dressing in a suitable bowl till every thing is coated.
3. Spoon the salad centre of plate and finish by sprinkling with the remaining feta and the olives.
KNORR herb pastes or flavoured bouillons could be used to flavour the bulgar wheat by adding a tbsp to
the boiling water when soaking the wheat.
Serve with steamed fish or chicken for a healthy light lunch. Consider using a low fat feta cheese.
Each Serving of Morroccan Chicken with a Herbed Bulgar Wheat Salad contains
of an adult woman guideline daily amounts