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Poblano Chicken Bulgur

Course: Main Course
Cuisine: American
Keyword: Poblano Chicken Bulgur
Servings: 4
Calories: 456kcal

Ingredients

  • 1 medium poblano pepper
  • 1/2 medium bell pepper, yellow
  • 1 medium onion, sweet
  • 1 cup sliced mushrooms, brown, Italian, or Crimini
  • 1/3 cup sun-dried tomatoes
  • 1 clove garlic
  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 1/4 teaspoon thyme, dried
  • 1 1/2 cup bulgur, dry
  • 2 cup chicken broth, low-sodium
  • 1 2/3 cup Kefir

Instructions

  • Slice the peppers into strips. Slice the onions vertically, and slice mushrooms. Chop sun-dried tomatoes into thin strips. Mince garlic, and slice 1 pound chicken into bite size pieces.
  • Heat oil in non-stick skillet over med-high heat. Once hot add the peppers, onion and garlic. Saute until starting to lightly brown.
  • Add chicken, thyme, sun-dried tomato and mushrooms. Stir. Once mushrooms are cooked, add bulgur, stock and kefir.
  • Bring to simmer, cover, and reduce heat to low-medium. Stir after about 10 minutes. Recover and cook until liquid is absorbed (around 8-10 more minutes).

Nutrition

Calories: 456kcal | Carbohydrates: 58g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 147mg | Fiber: 8g | Sugar: 12g