Chicken Bulgur Risotto Recipe
This easy and quick, low-calorie chicken risotto recipe uses complex-carb bulgur wheat. A warming and flavour-packed Cypriot twist on an Italian classic.
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!
Notes
NUTRITIONAL VALUES (per serving)
Calories: 331
Protein: 28g
Carbohydrate: 40g (of which 5g sugars)
Fat: 7g (of which 2g saturates)
Fibre: 6g