📝 About This Recipe
This wholesome grain bowl reimagines traditional Turkish 'Bulgur Pilavı' into a kid-friendly masterpiece that is as nutritious as it is delicious. Featuring nutty, fiber-rich coarse bulgur simmered in a mild tomato-infused broth and topped with succulent, bite-sized chicken breast, it’s a powerhouse meal for growing bodies. The gentle sweetness of grated carrots and the brightness of lemon make this an approachable, colorful dish that even the pickiest eaters will adore.
🥗 Ingredients
The Grain Base
- 1.5 cups Coarse Bulgur Wheat (rinsed and drained)
- 3 cups Chicken Broth (low-sodium)
- 1 large Carrot (finely grated to 'hide' in the grains)
- 1 tablespoon Tomato Paste (for a mild golden color)
- 2 tablespoons Butter (unsalted)
- 1/2 teaspoon Salt (adjust to taste)
The Tender Chicken
- 1 lb Chicken Breast (cut into small 1/2 inch cubes)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Honey (for gentle caramelization)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Garlic Powder (mild flavor profile)
- 1/2 teaspoon Mild Paprika (for color, not heat)
Fresh Toppings
- 1/2 cup Sweet Peas (frozen or fresh, steamed)
- 1 small Cucumber (diced into tiny 'jewels')
- 1/2 cup Greek Yogurt (for serving on the side)
👨🍳 Instructions
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1
Pat the chicken breast cubes dry with a paper towel to ensure they sear perfectly rather than steaming.
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2
In a medium bowl, whisk together the olive oil, honey, lemon juice, garlic powder, and paprika. Toss the chicken cubes in this marinade and set aside for 10 minutes.
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3
In a large pot or deep skillet, melt the butter over medium heat. Add the grated carrots and sauté for 2-3 minutes until they soften and the butter turns a light orange hue.
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4
Stir in the tomato paste and cook for 1 minute, breaking it up with your spoon to release its aroma.
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5
Add the rinsed bulgur to the pot. Stir well for 2 minutes to toast the grains slightly; they should be well-coated in the carrot-butter mixture.
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6
Pour in the chicken broth and add the salt. Bring the mixture to a rolling boil.
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7
Once boiling, turn the heat down to the lowest setting. Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid.
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8
While the bulgur simmers, heat a non-stick frying pan over medium-high heat. Add the marinated chicken cubes in a single layer.
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9
Cook the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through. The honey will create a beautiful, kid-friendly glaze.
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10
Check the bulgur; once the liquid is fully absorbed, turn off the heat. Place a clean kitchen towel over the pot, put the lid back on, and let it rest for 5 minutes. This makes the bulgur extra fluffy!
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11
Fluff the bulgur gently with a fork, incorporating the steamed peas at this stage so they stay bright green.
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12
To serve, scoop a generous portion of bulgur into a bowl, top with a handful of golden chicken cubes, and garnish with fresh cucumber 'jewels'.
💡 Chef's Tips
Always use 'Coarse' or 'Extra Coarse' bulgur for this recipe; fine bulgur will turn into mush. If your child is sensitive to textures, peeling the carrot before grating ensures it melts completely into the grain. Resting the bulgur with a towel under the lid is the secret to absorbing excess steam for a non-sticky finish. For a dairy-free version, replace the butter with additional olive oil or coconut oil. You can pre-cook the chicken and store it in the fridge for up to 2 days for an even faster weeknight assembly.
🍽️ Serving Suggestions
Serve with a side of creamy Greek yogurt or 'Ayran' (a traditional salted yogurt drink). Add a handful of roasted sunflower seeds on top for an extra crunch that kids love. Pair with sliced apple or pear on the side to complement the honey-glazed chicken. A small bowl of mild hummus is a great dipping companion for the chicken pieces. Serve with a 'rainbow' of raw bell pepper strips for added color and vitamins.