Winter Bowl with Chicken, Bulgur and Roasted Carrots
A hearty winter bowl with pan-fried chicken, bulgur, roasted carrots and chickpeas, served with a creamy skyr and lemon dressing. With about 65 g of protein per serving, it's ideal for anyone who wants something filling after training or on cold days.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Chicken breast fillet
- 150 g Bulgur
- 1 can Chickpeas (can, drained)
- 300 g Carrots
- 250 g Brussels sprouts
- 200 g Plain skyr
- 1 pc Lemon (juice)
- 1 pc Garlic clove
- 2 tbsp Olive oil
- 1 tsp Sweet paprika powder
- 1 tsp Ground cumin
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Peel the carrots, cut them into pieces, and trim and halve the Brussels sprouts. Toss both with 1 tbsp olive oil, 1 tsp paprika powder, salt and pepper, spread on a baking sheet and roast in the oven for about 25 minutes.
- Drain and rinse the chickpeas and add them to the vegetables on the baking sheet after 15 minutes so they get slightly crispy.
- Pat the chicken breast fillet dry and season with salt, pepper and 1 tsp cumin. Fry in a pan with 1 tbsp olive oil over medium heat for about 5 to 6 minutes per side until golden brown and cooked through. Let it rest briefly, then slice thinly.
- Bring the bulgur to a boil with 300 ml water and a pinch of salt, simmer covered over low heat for about 10 minutes, then let it steam for 5 minutes.
- For the dressing, stir the skyr smooth with the juice of the lemon, the pressed garlic clove, salt and pepper.
- Divide the bulgur, roasted vegetables and chickpeas between two bowls, add the chicken on top and serve with the skyr dressing.