Crispy Chicken with Bulgur–Kiwi Salad

Name: Crispy Chicken with Bulgur–Kiwi Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 500 grams Chicken breast fillets; 1 teaspoon Salt; ½ teaspoon Black Pepper; 1 teaspoon Garlic Powder; 100 grams All-Purpose Flour; 1 Egg; 150 grams Panko Breadcrumbs; 70 grams Bulgur; 15 milliliters Olive Oil; 2 Celery Stalks; ½ Cucumber; 1 Avocado; ¼ bunch Fresh coriander/cilantro; ½ Lime; 2 Kiwis; 100 grams Arugula

45 min·55 Views

Flora Petrova

352 Recipes

This recipe brings together the comforting crunch of crispy chicken with the vibrant freshness of a bulgur-kiwi salad, creating a meal that's both satisfying and light. It’s an easy-to-follow recipe that will impress your taste buds and leave you feeling nourished.

Allergens

Halal

Lactose-Free

2,192kcal

3 Portions · 1,584 g

Protein

170 g

Carbohydrates

241 g

Fat

52 g

Fiber

36 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

3

g

Chicken breast fillets500 grams
Salt1 teaspoon
Black Pepper½ teaspoon
Garlic Powder1 teaspoon
All-Purpose Flour100 grams
Egg1
Panko Breadcrumbs150 grams
Bulgur70 grams
Olive Oil15 milliliters
Celery Stalks2
Cucumber½
Avocado1
Fresh coriander/cilantro¼ bunch
Lime½
Kiwis2
Arugula100 grams

Prep and coat the chicken

1
If any of your chicken breast fillets are thick, slice them lengthwise to make evenly sized pieces for consistent cooking.
2
Season the chicken generously with salt, black pepper, and garlic powder on all sides.
3
Set up three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
4
Dredge each piece of chicken first in the flour, shaking off any excess, then dip into the beaten egg, and finally coat thoroughly in the panko breadcrumbs.

Bake the chicken

5
Line a baking tray with baking paper.
6
Arrange the breaded chicken pieces in a single layer on the prepared tray, ensuring they don't overlap.
7
Bake the chicken at 180°C (350°F) using the fan setting for 25 minutes, until golden and crispy.
25 min

Make the salad

8
Cook the bulgur in lightly salted water according to package instructions until it's tender, then drain any excess water.
9
Transfer the cooked bulgur to a large mixing bowl and season it with a pinch of salt and 2 tablespoons of olive oil.
10
To the bulgur, add the diced celery, cucumber, avocado, chopped fresh coriander/cilantro, the juice of half a lime, peeled and diced kiwis, and arugula.
11
Gently mix all the salad ingredients together until well combined.

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