Protein-Packed Chicken and Bulghur Veggie Bowl

A low-fat, high-protein bowl featuring lean chicken breast, bulghur, and a colorful mix of vegetables like edamame, chickpeas, carrot, peas, green beans, and sweet corn. Perfect for a nutritious and filling meal.

Steps

1. Rinse the bulghur under cold water. Cook it according to package instructions (usually simmer in boiling water for about 10-12 minutes until tender), then drain and set aside. 2. In a small pot, steam or boil the carrot, peas, green beans, and sweet corn until tender, about 5-7 minutes. Drain and set aside. 3. Heat olive oil in a non-stick pan over medium heat. 4. Season the diced chicken breast with salt, pepper, garlic powder, and paprika. 5. Cook the chicken in the pan, stirring occasionally until fully cooked and lightly browned, about 6-8 minutes. 6. Add edamame and chickpeas to the pan and cook for another 2-3 minutes, stirring to warm through. 7. In a large bowl, combine the cooked bulghur, mixed vegetables, and the chicken mixture. Stir well to combine. 8. Adjust salt and pepper to taste. 9. Garnish with fresh parsley if desired and serve warm.

100g chicken breast, diced 50g bulghur 50g edamame, shelled 50g canned chickpeas, rinsed and drained 1 small carrot, diced 50g peas 50g green beans, chopped 50g sweet corn 1 tsp olive oil Salt and pepper to taste 1/2 tsp garlic powder 1/2 tsp paprika Fresh parsley (optional, for garnish)