Turkish Spiced Chicken and Bulgur Bowl with Pomegranate
Sumac and cumin pan-seared chicken served with bulgur mixed with lemon, cucumber, red onion and yogurt sauce.
- 150 g chicken breast
- 60 g bulgur wheat
- 50 g pomegranate seeds
- 100 g cucumber
- 30 g red onion
- 10 g fresh mint
- 15 g fresh parsley
- 2 tsp sumac
- 1 tsp ground cumin
- 20 ml olive oil
- 1 whole lemon
- 80 g Greek yogurt
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Add to a shopping listHow the shopping list works →- Step 1
Season chicken breast with 1 tsp sumac, cumin, salt and pepper. Marinate for 10 minutes.
- Step 2
Rinse bulgur wheat and place in a bowl. Pour over 150ml boiling water, cover and let stand for 20 minutes.
- Step 3
Heat 1 tbsp olive oil in a pan over medium-high heat. Cook chicken for 6-7 minutes each side until golden and cooked through. Rest for 5 minutes, then slice.
- Step 4
Dice cucumber and finely slice red onion. Roughly chop mint and parsley.
- Step 5
Whisk Greek yogurt with juice of half the lemon, remaining sumac, and a pinch of salt.
- Step 6
Fluff bulgur with a fork and mix with remaining olive oil, remaining lemon juice, cucumber, red onion, and herbs.
- Step 7
Serve bulgur in a bowl topped with sliced chicken, pomegranate seeds, and yogurt dressing.
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