Fit for a Princess (or a Queen), this easy and quick, low-calorie chicken bulgur risotto recipe is packed with flavour. This complex carb-based dish is just as indulgent as the real thing.
Bulgur is a whole grain wheat which is a popular staple of Mediterannean and Middle Eastern cuisine. Rich in complex carbohydrates, fiber, and protein, bulgur is a great, healthy rice alternative for anyone trying to lower their simple carb intake. It’s also great for vegetarians and vegans who are looking for nurtient-rich foods to boost their diets.
This is my Cypriot twist on a recipe from The Blood Sugar Diet recipe book. Princess (green) beans help to fill you up and nicely balance the flavour of the cinnamon and bay leaves. The addition of some low-calorie cheese helps to emulate the gooey consistency we love about the classic Italian risotto dish.
Quick and easy enough to whip-up after work. Indulgent enough for date night or entertaining guests. This warming, one-pan dish is definitely one of my go-to low-calorie recipes during colder months. Give it a try!
Chicken Bulgur Risotto Recipe
Equipment
- Saucepan
Ingredients
- 120 g Chicken breast Diced
- 70 g Bulgur wheat
- 100 g Onion Chopped
- 200 g Green (Princess) beans
- 1 tsp Olive oil
- 1 tsp Red chilli Chopped
- 3 cloves Garlic Minced
- 2 Bay leaves
- 1 Small cinnamon stick
- 1 Chicken stock cube
- 20 g Coriander Chopped
- 1 slice Low fat cheese (22g)
- 500 ml Water
- 1 tsp Salt (Or to taste)
- 1 tsp Pepper (Or to taste)
Instructions
- Heat the pan with the olive oil and add the onion, garlic, chilli flakes and salt and pepper
- Add the diced chicken breast and cook until the colour starts to brown slightly
- Add the bay leaves, cinnamon, chicken stock, bulgur, green beans, coriander and water. Cover and simmer on a low heat for 20 mins, stirring occasionally and ensuring the water doesn’t dry up.
- Add the cheese and cook for another 5-10 mins or until the water has gone and it’s nice and gooey.
- Add more salt and pepper to taste if needed, remove bay leaves and cinnamon stick and enjoy!
