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Publix Simple Meals

Honey-Rosemary Chicken and Bulgur With Parmesan Kale Salad

Honey-Rosemary Chicken and Bulgur With Parmesan Kale Salad
Total Time:
50 minutes
Active Time:
50 minutes

Cooking Sequence

-- Prepare chicken and begin to bake - 15 minutes

-- While chicken cooks, prepare bulgur - 15 minutes

-- Complete chicken recipe and prepare salad; serve - 20 minutes

Honey-Rosemary Chicken and Bulgur


1/4 cup + 1/2 teaspoon kosher salt, divided

1 1/2 cups orange juice, divided

6 1/2 cups water, divided

2 split chicken breasts (about 1 3/4 lb)

1 1/2 tablespoons fresh rosemary, finely chopped

1/4 cup honey

1 tablespoon ginger spice paste

1/2 teaspoon pepper, divided

1 small yellow onion, coarsely chopped

1 tablespoon extra-virgin olive oil

1 cup pre-sliced fresh baby portabellas

1 egg, beaten (or 1/4 cup egg substitute)

1 (5.25-oz) box tabbouleh wheat salad (1 cup bulgur)

1/2 cup light Asian sesame dressing


1. Preheat oven to 400°F. Whisk in large bowl: 1/4 cup salt, 1/2 cup orange juice, and 4 cups water to dissolve salt. Add chicken; let stand 8-10 minutes (or up to 30 minutes) to brine (marinate).

2. Chop rosemary; combine with remaining 1 cup orange juice, honey, and ginger spice paste. Remove chicken from brine; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken in baking dish (discard brine); brush with one-half of the rosemary mixture. Bake 30-35 minutes; baste chicken every 10 minutes with remaining rosemary mixture.

3. Chop onion. Preheat large non-stick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions and mushrooms; cook 2-3 minutes or until tender.

4. Combine egg and bulgur (omit seasoning packet). Reduce heat on mushrooms to low; add bulgur, then cook and stir 1-2 minutes or until lightly toasted. Stir in 2 1/2 cups water and bring to a simmer; cover and cook 8-10 minutes or until tender.

5. Remove chicken from oven; let stand 5-6 minute before slicing. Stir sesame dressing into bulgur. Slice chicken and serve.

Parmesan Kale Salad


Juice of 2 lemons

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 cup grape tomatoes, halved

1/2 of a (16-oz) bag fresh-cut kale leaves

3/4 cup shredded Parmesan cheese

1 (2-oz) package slivered almonds (optional)


1. Squeeze lemons (1/4 cup juice) into salad bowl; whisk in oil, salt, and pepper until blended.

2. Cut tomatoes in half and add to dressing with remaining ingredients; toss and serve. (Makes 6 servings.)

Aprons Advice

-- Complete your meal with whole wheat bread, peach tea, and apple strudel for dessert.

-- For this recipe, don't use the spice packet from the tabbouleh. You can use it to flavor another side dish.

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Honey-Rosemary Chicken and Bulgur

Parmesan Kale Salad

Honey-Rosemary Chicken and Bulgur

(Chicken with Sauce) CALORIES (per 1/4 recipe) 240kcal; FAT 3g; CHOL 70mg; SODIUM 540mg; CARB 27g; FIBER 0g; PROTEIN 26g; VIT A 2%; VIT C 60%; CALC 2%; IRON 6%(Bulgur) CALORIES (per 1/4 recipe) 270kcal; FAT 9g; CHOL 55mg; SODIUM 470mg; CARB 41g; FIBER 7g; PROTEIN 7g; VIT A 2%; VIT C 10%; CALC 4%; IRON 8%

Parmesan Kale Salad

CALORIES (per 1/6 recipe) 150kcal; FAT 12g; CHOL 5mg; SODIUM 280mg; CARB 6g; FIBER 1g; PROTEIN 5g; VIT A 120%; VIT C 90%; CALC 20%; IRON 4%

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