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One-pot tangy, Middle Eastern -inspired Bulgur/Quinoa Mix with Chicken

A balanced meal isn't just about providing sustenance; it's about nurturing your body with the right blend of nutrients. Today, I'm excited to share a recipe that perfectly embodies this philosophy – Tangy chicken with a bulgur/quinoa mix.

This dish isn't just delicious; it's a testament to the power of combining wholesome ingredients to create a meal that supports your well-being. It's about nourishing your body with lean protein from chicken, complex carbohydrates from the bulgur/quinoa mix, and a burst of flavours from herbs, spices, and zesty lemon.

Whether you aim to maintain a balanced diet, increase your protein intake, or simply savour a wholesome meal, this dish is here to delight your taste buds and elevate your nutrition game.

Let's dive into the details of this nutritious and delectable recipe. It's time to feed your health and enjoy the satisfying taste of balance.


(makes 3-4 servings)

  • 800g boneless/skinless chicken thighs

  • 400g of bulgur and quinoa mix

  • Salt

  • Pepper

  • 1 tablespoon of olive oil

  • 1 onion

  • 1 clove of garlic

  • 1 tablespoon of cumin

  • 1 vegetable stock cube

  • 100g fetta cheese

  • 450ml water

  • 1 tablespoon of fresh parsley, finely chopped

  • Lemon zest from 1 lemon

  • Lemon juice from 1 lemon


  1. Place a shallow saucepan over high heat.

  2. Cut the chicken into small pieces and transfer to the saucepan.

  3. Season with salt and pepper, and brown the chicken on all sides.

  4. Once the chicken is cooked, transfer it to a bowl.

  5. Add the olive oil to the saucepan over a medium-high heat.

  6. Finely chop the onion and garlic, add them to the saucepan and stir well until the onion turns soft and translucent.

  7. Add the cumin, chicken, and bulgur/quinoa mix and stir again.

  8. Add boiling water and vegetable cube.

  9. Stir, reduce the heat, and cover the saucepan with a lid.

  10. Cook until the water is absorbed (around 15 minutes), then remove the saucepan from the heat.

  11. Finely chop the parsley and add it to the saucepan.

  12. Add the lemon zest and lemon juice, then stir again.

  13. Remove from heat and top off with crumbled fetta cheese.

  14. Serve and Enjoy!

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