digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Honey-Rosemary Chicken and Bulgur With Parmesan Kale Salad

Honey-Rosemary Chicken and Bulgur With Parmesan Kale Salad
Servings:
4
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

Ingredients

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

Steps


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

Ingredients

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)

Steps


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.


Add items to your shopping list by clicking on the check box next to any item below.

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star