Paprika Chicken Breast & Bulgur Wheat

Tray Bakes

Taken from: https://thehappyfoodie.co.uk/recipes/bulgur-wheat-with-roasted-red-peppers-tomatoes-feta-and-pine-nuts

Ingredients

Chicken Breast

  • 4x Chicken Breast
  • Lots of Olive Oil
  • Lots of Paprika
  • Cayenne Pepper
  • Flour
  • Garlic, finely sliced

Tray Bake

  • 2 red peppers, cut into chunks
  • 2 red onions, cut into chunks
  • 300g cherry tomatoes
  • 4 garlic cloves, peeled and lightly crushed
  • 2 tbsp olive oil
  • 40g pine nuts
  • sea salt & freshly ground black pepper
  • 200g bulgur wheat
  • 400ml vegetable stock
  • 100g feta cheese
  • flat leaf parsley, basil or other soft herbs

Instructions

  1. Coat the chicken breasts in flour
  2. Gently heat the olive oil in a frying pan, add the minced garlic. After a couple of minutes, add the paprika and cayenne pepper. Remove from the heat.
  3. Thoroughly cover the chicken breasts in the paprika oil. Place the chicken breasts in a glass dish or baking tray.
  4. Preheat your oven to 200C. Place the chopped red peppers, cherry tomatoes, onions and garlic cloves in a large baking tray, drizzle with the olive oil and scatter with sea salt & freshly ground black pepper. Place in the preheated oven to roast for 15 minutes. Scatter over the pine nuts and return to the oven for a further 5 minutes.
  5. Tip the bulgur wheat into the roasting tin and gently stir it through the peppers and tomatoes. Add the stock and mix well so that the wheat is submerged. Cover tightly with tinfoil, then return to the oven for a further 15 minutes to cook.
  6. Also put chicken into oven for around 15 mins, using full steam. Remove from oven when internal temperature reaches 65C.
  7. Remove the tinfoil and scatter the salad with the feta cheese and herbs. Taste and season with sea salt and black pepper as needed, and serve hot.