One-Pot Mediterranean Baked Chicken and Bulgur

Name: One-Pot Mediterranean Baked Chicken and Bulgur
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 1 pound, eggplant, cut into ½-inch pieces; 1 , onion, chopped; 3 , garlic cloves, minced; 2 teaspoons, ground coriander; 1 teaspoon ground, fenugreek; 1 (14.5-ounce) can, diced tomatoes, drained; 1½ cups, chicken broth; 1 cup fine-grind, bulgur; 2 teaspoons, curry powder; ¼ cup, minced fresh cilantro; 4 ounces (4 cups), baby spinach; , Lime wedge

15 comments

For a Mediterranean spin on a classic weeknight meal—chicken with vegetables and a grain—we chose bulgur, which we could cook in the microwave, and paired it with bold spices, juicy chicken breasts, and savory, stewed eggplant for a complete meal that was ready in no time.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1 hour

One-Pot Mediterranean Baked Chicken and Bulgur

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We seared boneless, skinless chicken breasts on just one side, an unfussy way to create flavorful browning. Removing them from the pot, we then cooked eggplant with some aromatics—onion, garlic, coriander, and fenugreek—which built layers o...

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