Chicken with Bulgur and Spinach Pilaf

This was last night's dinner. A very simple 30 minute one-skillet meal.

Original Recipe

Ingredients

• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts
• kosher salt and pepper
• 3 cups low-sodium chicken broth
• 1 1/2 cups medium-grain bulgur
• 2 cloves garlic, chopped
• 1 bunch spinach (thick stems removed), coarsely chopped
• 1/2 cup fresh basil leaves, torn

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
3. Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.

Alterations: I used chicken thigh meat instead of chicken breasts and added more garlic for flavor. I found 2 cloves to be too little for flavoring. I also used a beef instead of chicken broth, which added a heartiness to the meal. Finally, I used a box of frozen spinach and let it defrost/cook in the skillet as the chicken simmered.

Verdict: YES, definitely will use this again for a dinner. My husband loved it.