My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.
Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!
Ingredients:
- 1 1/3 cups water
- 3/4 cup uncooked bulgur
- 2 tablespoons canola oil, divided
- 2 1/2 tablespoons white wine vinegar, divided
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated peeled fresh ginger
- 2 cups chopped peaches
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup unsalted chicken stock
- 1/4 cup peach preserves
- 2 teaspoons whole-grain mustard
Add 1 1/3 cups water and 3/4 cup bulgur in a small saucepan and bring to a boil. Cover, reduce the heat, and simmer for 12 minutes. Drain and rinse with cold water.
Combine 1 tablespoon canola oil, 1 1/2 tablespoons white wine vinegar, thyme and ginger in a large bowl. Add the bulgur, peaches, onions 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with goat cheese.
Heat a large saute pan over medium-high heat. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Season the chicken with salt and pepper. Cook for 5 minutes on each side or until cooked through. Remove the chicken from the pan and keep warm.
Add the chicken stock to the pan and cook for 2 minutes, scraping the pan with a wooden spoon to loosen the browned bits.
Stir in the remaining tablespoon vinegar, peach preserves and mustard, cooking for 1 minute.
Spoon the glaze over the chicken. Serve with the bulgur mixture.
The chicken was really tasty and juicy but the real winner in this recipe was the bulgur mixture. I really loved the texture of the bulgur and the peaches added such a nice sweetness to the dish! My boyfriend agreed, although I think anything with peaches in it is a winner in his book!
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- 1 1/3 cups water
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- 3/4 cup uncooked bulgur
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- 2 tablespoons canola oil, divided
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- 2 1/2 tablespoons white wine vinegar, divided
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- 2 teaspoons chopped fresh thyme
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- 1 teaspoon grated peeled fresh ginger
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- 2 cups chopped peaches
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- 1/4 cup thinly sliced green onions
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- 1/2 teaspoon kosher salt, divided
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- 1/2 teaspoon freshly ground black pepper, divided
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- 1 ounce goat cheese, crumbled (about 1/4 cup)
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- 4 (6-ounce) skinless, boneless chicken breast halves
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- 1/2 cup unsalted chicken stock
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- 1/4 cup peach preserves
- 2 teaspoons whole-grain mustard
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- Add 1 1/3 cups water and 3/4 cup bulgur in a small saucepan and bring to a boil. Cover, reduce the heat, and simmer for 12 minutes. Drain and rinse with cold water.
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- Combine 1 tablespoon canola oil, 1 1/2 tablespoons white wine vinegar, thyme and ginger in a large bowl. Add the bulgur, peaches, onions 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with goat cheese.
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- Heat a large saute pan over medium-high heat. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Season the chicken with salt and pepper. Cook for 5 minutes on each side or until cooked through. Remove the chicken from the pan and keep warm.
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- Add the chicken stock to the pan and cook for 2 minutes, scraping the pan with a wooden spoon to loosen the browned bits.
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- Stir in the remaining tablespoon vinegar, peach preserves and mustard, cooking for 1 minute.
- Spoon the glaze over the chicken. Serve with the bulgur mixture.
