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HARVESTLAND® Organic Chicken Breast with a Warm Spring Bulgur Salad

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Number of servings: 12

12 ea. HARVESTLAND® Organic Chicken Breasts
6 cups Bulgur, cooked
2 cups Radish, quartered
3 cups Carrot, shaved
1.5 cups English peas, blanched
1/4 cup Shallots, minced
4 tbsp. Butter, room temperature
1 qt. Baby arugula
Salt & pepper, to taste
1. Preheat oven to 350ºF.

2. Season HARVESTLAND Organic Chicken Breasts with salt and pepper.

3. Roast in oven for 12-15 minutes until an internal temperature of 180ºF is reached.

4. In a large rondeau over medium high heat, add the butter and shallots, and cook for 2 minutes

5. Add the carrots and radish and cook for an additional 2-3 minutes, until the carrots soften.

6. Add in the bulgur and peas, stir until warmed through and season with salt and pepper.

7. Prior to serving, allow the chicken to rest for 8 minutes. Toss the baby arugula in with the bulgur and serve.

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