Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup bulgur wheat
- 2 cups sauerkraut
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Add the bulgur and chicken broth, bring to a boil, then reduce heat to low.
- Cover and simmer for about 12 minutes or until the bulgur is tender.
- Stir in the sauerkraut and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a spicy kick, add red pepper flakes.
- Can substitute chicken with turkey if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: stovetop
- Cuisine: German
- Diet: gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 8 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 7 grams
- Protein: 30 grams
- Cholesterol: 75 milligrams