Chicken filet with orange sauce and Bulgur tomato salad

Name: Chicken filet with orange sauce and Bulgur tomato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Bulgur; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 6 TABLESPOONS Olive oil; 300 g cherry tomatoes; 1 bunch of parsley; 4 Chicken fillets (approx. 150 g each); 600 ml Orange juice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Bulgur
4 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Cumin
6 TABLESPOONS Olive oil
300 g cherry tomatoes
1 bunch of parsley
4 Chicken fillets (approx. 150 g each)
600 ml Orange juice

Directions

1
Boil 500 ml of salted water. Add Bulgur, bring to the boil, cover and allow to swell over a low heat for 15-20 minutes. Put Bulgur in a bowl. For the marinade, mix lemon juice, salt, pepper and cumin.
2
Add 4 tablespoons of oil drop by drop. Marinate Bulgur with vinaigrette and let it cool down. Wash and halve the tomatoes. Wash parsley, shake dry, pluck the leaves from the stalks and chop, except for a little to garnish.
3
Mix the bulgur, tomatoes and parsley. Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry meat for about 12 minutes, turning. Remove meat and keep warm.
4
Pour orange juice into the pan, bring to the boil and reduce to about 1/4, season with salt. Cut meat into pieces. Arrange bulgur salad, meat and sauce on plates. Garnish with parsley.