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Tomato and Herb Chicken with Bulgur and Seasonal Vegetables
Tomato and Herb Chicken with Bulgur and Seasonal Vegetables

Tomato and Herb Chicken with Bulgur and Seasonal Vegetables
A balanced meal featuring chicken, bulgur, and seasonal vegetables with a tomato and herb twist.
Tomato and Herb Chicken with Bulgur and Seasonal Vegetables

Provides energy and nutrients for cycle training, balancing protein, carbs, and vegetables without being too heavy.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     bulgur
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Tomato and Herb Chicken with Bulgur and Seasonal Vegetables
Instructions:
  1. Preheat oven to 200°C.
  2. Season chicken breast with salt and black pepper.
  3. Heat olive oil in a pan over medium heat. Add chicken and sear until golden brown on both sides.
  4. Transfer chicken to a baking dish. Add sliced tomatoes around the chicken.
  5. In a bowl, mix bulgur with boiling water and let it sit for 10 minutes until absorbed.
  6. Add chopped zucchini and carrot to the baking dish.
  7. Sprinkle minced garlic and chopped parsley over the vegetables and chicken.
  8. Drizzle lemon juice over the dish.
  9. Bake in the oven for 20-25 minutes until chicken is cooked through.
  10. Serve chicken with bulgur and roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 721 kcal 120 kcal
Protein 50 g 8.3 g
Fibre 12 g 2.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 25 g 4.2 g
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     bulgur
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season chicken breast with salt and black pepper.

Heat olive oil in a pan over medium heat. Add chicken and sear until golden brown on both sides.

Transfer chicken to a baking dish. Add sliced tomatoes around the chicken.

In a bowl, mix bulgur with boiling water and let it sit for 10 minutes until absorbed.

Add chopped zucchini and carrot to the baking dish.

Sprinkle minced garlic and chopped parsley over the vegetables and chicken.

Drizzle lemon juice over the dish.

Bake in the oven for 20-25 minutes until chicken is cooked through.

Serve chicken with bulgur and roasted vegetables.

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