Bulgur with chicken, pomegranate and parsley

Ingredients

For 1 serving

• Bulgur60 g
• Chicken breast130 g
• Pomegranate60 g
• Parsley15 g
• Cucumber80 g
• Spring onions1
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Paprika1 teaspoon
• Saltto taste

Contains: gluten,

In season: October – December

Method

1. Put the bulgur in a bowl with a pinch of salt, cover with boiling water and leave it to swell for 15 minutes, until tender; drain well.
2. Meanwhile, if the chicken breast is thick, butterfly it; sprinkle both sides with paprika and salt.
3. Heat a drizzle of the oil in a pan over medium-high heat and cook the chicken for 5 minutes per side, until golden and no longer pink inside; rest it for a couple of minutes and cut it into strips.
4. Seed the pomegranate by tapping the cut half with a spoon over a bowl; wash and chop the parsley; wash and dice the cucumber; slice the spring onion into rings.
5. Combine the bulgur, chicken, cucumber, spring onion, parsley and pomegranate seeds and dress with the remaining oil and the lemon juice.