Recipe by guest author Nynke Burggraaff

Bulgur is such a great, easy and versatile ingredient. You can add it in meatballs replacing breadcrumbs, make salads with it like tabouleh, add it to your soup and the list goes on. This recipe with mushrooms and grilled chicken is a super easy and nutritious meal for days when you don’t have much time to cook but want to enjoy a tasty meal.


(Makes 2 servings)

2 cups of cooked bulgur (use the courser bulgur)

400 g or 14 oz of mixed mushrooms

a big clove of garlic

chili flakes

a small bunch of parsley

extra virgin olive oil

For the chicken:

2 chicken breasts

a bit of lemon zest

salt and pepper


First, if you are using course bulgur prepare according to instructions on the packaging. If you use fine bulgur then a rinse will do. After the rinse, set the bulgur aside to soak up the water.

Grab a plastic bag and put in the diced mushroom mix, a mashed up clove of garlic, chopped up parsley and some chili flakes. Lastly poor in some olive oil and make sure the mix is slightly covered (it shouldn’t be too oily, there should be no oil on the bottom of the plastic bag)

Leave the mushroom mix to marinade for a few minutes.

Meanwhile you can start preparing the chicken. Rub the chicken breasts with some fresh lemon zest and season with salt and pepper. The chicken will have a lovely lemony taste without it being to overpowering. Grill the chicken and while you do this, you can either put the mushroom mix in a preheated oven or sautéthem in a pan. Because you already added olive oil in the marinade mix, it is not necessary to add any oil at this point.

When everything is cooked, put some bulgur on a plate and place the sautéed mushrooms on top. Serve with the chicken on the side.

Calories per serving: 609 

TIP: I always leave some cooked bulgur in a container as it so easy to just mix it with some vegetables or even yoghurt for a quick and healthy snack!


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