Moroccan Pan-fried Chicken with Bulgur Salad

Prep time: 15 minutes 

Cook time: 20 minutes

Serves: 4

Ingredients:

• 8 chicken tenderloins 

• 1-2 tablespoons extra virgin olive oil 

• 2 cloves garlic, very finely chopped

• 1 teaspoon Moroccan seasoning 
  

• 2 cups Simply Wholesome Pantry Bulgur & Quinoa   

• 400g can chickpeas, rinsed & drained

• 2 Lebanese cucumbers, chopped

• 1 small red onion, finely diced

• 1 cup parsley, chopped

• 1 cup mint, chopped

• 1/2 cup dried cranberries or currants, roughly chopped 

• 1/2 cup Danish feta, crumbled

• 3/4 cup roasted almonds, chopped

Dressing:

• 1/4 cup extra virgin olive oil

• 1 tablespoon tahini

• 1 tablespoon honey

• 1 lemon, juice squeezed

• Salt & Pepper

Method:

1. Cook the grains: In a large pot of boiling water, cook the Simply Wholesome Pantry Bulgur & Quinoa quick cook grains for 10 minutes. Drain and set aside to cool slightly.

2. In a bowl, add the chicken, along with the olive oil, garlic and Moroccan seasoning. Toss to coat and leave for 10 minutes. Heat a large frying pan over medium heat. Add the chicken tenderloins and cook for 4-5 minutes on each side, until golden brown and cooked through. Set aside to rest.

3. In a small bowl, whisk together 1/4 cup olive oil, tahini, honey, lemon juice, and a pinch of salt and pepper until smooth.

4. Prepare the salad: In a large bowl, combine the cooked grains, chickpeas, cucumbers, red onion, parsley, mint, cranberries or currants, feta, and roasted almonds. Toss gently to mix.

5. Pour the dressing over the salad and toss to coat. Serve the salad alongside or as a bed to the pan-fried Moroccan chicken tenderloins.