Lemony Chicken With Bulgur

Name: Lemony Chicken With Bulgur
Ingredients: 6 sundried tomato halves (not oil-packed); 1/2 cup boiling water; 2 tablespoons olive oil; 1 pound chicken tenderloin pieces; 1 medium onion, chopped; 1 cup bulgur; 1/2 teaspoon cumin; 1/8 teaspoon allspice; 1/4 teaspoon freshly ground black pepper; Juice of 1 lemon (about 4 tablespoons) or 4 tablespoons of bottled lemon juice; 2 cups low-sodium chicken broth

11 ingredients

5 steps

Ingredients

6 sundried tomato halves (not oil-packed)
1/2 cup boiling water
2 tablespoons olive oil
1 pound chicken tenderloin pieces
1 medium onion, chopped
1 cup bulgur
1/2 teaspoon cumin
1/8 teaspoon allspice
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon (about 4 tablespoons) or 4 tablespoons of bottled lemon juice
2 cups low-sodium chicken broth

Directions

1

In a small heat-safe bowl, cover the tomatoes with the boiling water; set aside for about 15 minutes to rehydrate. Remove the tomatoes from the water, pat dry with paper towels, and chop.
2

Heat 1 1/2 tablespoons of the olive oil in a large skillet over high heat. Add the chicken, and brown for approximately 1 minute per side. Reduce heat to medium and cook for another 5 minutes, turning once or twice, until the chicken is nicely browned and cooked through. Remove to a plate lined with paper towels; set aside.
3

In the remaining oil, cook the onion over medium heat for 2 to 3 minutes, or until soft. Add the rest of the ingredients, except for the broth, and stir. Return the chicken to the skillet.
4

Add the broth and simmer, covered, for about 20 minutes over low heat, until the bulgur is tender but still crunchy.
5

How kids can help: Measure the ingredients.