Chicken Fillet Baked with Bulgur and Vegetables in the Sleeve
by Editorial Staff
Chicken baked with bulgur in the sleeve is a real find for people who do not have enough time to cook. We send bulgur, chopped chicken fillet, onions, and carrots into the sleeve, add barberry and paprika for light piquancy, fill with water and wait until ready. The recipe is simple, your time is not spent, and the result is delicious and nutritious.
Cook: 45 minutes
Servings: 3
Ingredients
- Chicken fillet – 300 g
- Bulgur – 190 g (1 glass of 200 ml)
- Carrots – 80 g
- Onions – 80 g
- Garlic – 1-2 cloves
- Dried barberry – 1 teaspoon
- Salt – 1 teaspoon (to taste)
- Ground black pepper – 0.25 teaspoon
- Ground paprika – 0.5 teaspoon (to taste)
- Water (boiling water) – 500 ml
Directions
- Prepare foods according to the list. Boil water in any way. Turn on the oven to heat up to 180 degrees.
- Rinse and dry peeled onions and carrots. Cut the carrots into small pieces and the onions into small cubes.
- Rinse the chicken fillet and cut into medium slices (1-2 bites).
- Pour bulgur, salt, ground pepper, barberry, and paprika into a bowl. Peel the garlic, chop coarsely and add to the bulgur.
- Mix everything well.
- Cut off the baking sleeve to the desired length, tightly secure on one side, and place on a baking sheet (mine is lined with foil). Send bulgur, vegetables, and chicken to the sleeve and mix everything.
- Gently pour 500 ml of boiling water into the sleeve.
- Fasten the sleeve on the other side and send it to the preheated oven. Bake bulgur with chicken at 180 degrees for 25-30 minutes, until tender (be guided by the characteristics of your oven).
- After the time has elapsed, you can leave the dish in the switched-off oven for another 10 minutes. Chicken fillet baked with bulgur and vegetables in the sleeve, ready to serve!
- You can serve bulgur with fresh vegetables or homemade pickles. Take note! Good appetite!
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