Pan-Fried Chicken Breast with Bulgur Salad & Harissa Yogurt
30 min
Poultry
51786
For 2 Portions
240 g
chicken breast (boneless, skinless)
120 g
bulgur
60 g
yogurt, plain
20 g
mint, fresh
4 g
garden cress
4 g
harissa
1/2
green onion
1/2 bunch(es)
radish
1/4
lemon
1/4
broccoli
2 tbsp
vegetable oil
2 tbsp
red wine vinegar
2 tbsp
olive oil
1 tsp
turmeric
1 tsp
coriander, ground
pepper
salt
1. All set?
2. Cook bulgur according to package instructions. Season with salt and lemon juice.
3. Wash broccoli and cut into florets.