Walnut & Cheddar Pesto Chicken Bulgur

30 min

A quick homemade basil pesto is the finishing touch for this delicious warm chicken bulgur wheat salad. You'll make the pesto with toasted walnuts and mature cheddar, giving it a wonderfully creamy taste and texture. Served with bulgur wheat, pan-fried chicken & cherry tomatoes - hey pesto, dinner is served!

Nutritional info

kcal

404.8

protein

24.6 g

carbs

8.7 g

fats

31.2 g

fiber

2.8 g

  • Garlic Clove

  • Basil

    20

  • Cheddar Cheese

    40

  • Cherry Tomatoes

    125

  • Walnuts

    50

  • Red wine vinegar

    15

  • Bulgur

  • Chicken Breast

    125

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Ingredients

1 Garlic Clove
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20g Basil
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40g Cheddar Cheese
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125g Cherry Tomatoes
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50g Walnuts
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15ml Red wine vinegar
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1 Bulgur
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125g Chicken Breast
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Cooking instructions

Step 1

Boil a kettle

Add the bulgur wheat to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Step 2

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the walnuts and toast for 3-4 min, or until they've darkened in colour slightly

Step 3

While the walnuts are toasting, chop the basil coarsely (including the stalks)

Peel and roughly chop the garlic

Break the cheddar into small pieces

Transfer the toasted walnuts to a food processor and reserve the pan for step 5 (alternatively, chop the walnuts finely)

Step 4

Add the chopped basil, chopped garlic and cheddar pieces to the food processor with the toasted walnuts (alternatively, use a pestle & mortar)

Add the red wine vinegar, salt, pepper and 3 tbsp [6 tbsp] olive oil

Blitz together to form a coarse puree - this is your walnut & cheddar pesto

Step 5

Slice the chicken breast[s] into strips

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] olive oil

Add the sliced chicken with a pinch of salt and cook for 2-3 min on each side until golden

Tip: Grind a generous amount of pepper onto the chicken for an extra kick of spice

Step 6

While the chicken is cooking, cut the cherry tomatoes in half

Once the chicken has browned, add the tomatoes and cook for a further 2 min, or until they've warmed through

Fluff the cooked bulgur with a fork

Step 7

Stir the fluffed bulgur and half of the walnut & cheddar pesto (reserving the rest for garnish) through the chicken and tomatoes, until everything is lightly coated in pan juices and pesto this is your walnut & cheddar pesto chicken bulgur

Step 8

Serve the walnut & cheddar pesto chicken bulgur with the remaining pesto dotted over

Enjoy!

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