Let’s face it, chicken can become a little boring after awhile & so we’ve been finding ways to mix it up. I want to share one of the techniques I use to bake up a moist chicken breast; the hubs hates a dry piece of chicken (lol)…not that I can blame him. This chicken is delicious alone, but we love it on a warm salad base that includes bulgur & warm vegetables when it’s cold outside. It’s a winning combination that my entire crew gobbles up.
The best way to serve this on a busy weeknight is to have the chicken, peppers & onions and bulgur ready ahead of time for a quick heat & serve. If I don’t have the time on a week night to cook, I plan ahead on what I have called for years, my ‘survivor Sunday plan’ which is simply my prep day of the week.
Disclaimer: If you have teen boys…label ‘for dinner’! In my household, if it’s not labeled, it gets eaten!
Chicken Rub by Jodie Fitz
5 pounds of boneless, skinless chicken breast
1 tablespoon paprika
1 1/2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon turmeric
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
Light olive oil or canola oil
Preheat the oven to 400 degrees.
In a bowl, stir together the paprika, onion powder, sea salt, turmeric, white pepper, garlic powder & poultry seasoning.
Cut the chicken into strips. Pat the chicken dry with a paper towel & toss it away once you are finished.
Lightly baste the chicken with some oil. And rub the seasoning on to each piece of chicken.
Place the seasoned chicken pieces into a 13 x 9 glass baking dish that has been coated with a non-stick cooking spray.
Cut a piece of parchment paper the length of the baking dish. Coat one side with non-stick cooking spray & place the coated side on top of the chicken. This will keep your chicken moist, it won’t dry out = YUM!
Bake the chicken for 30-40 minutes; the time depends on the size of your chicken pieces.
While the chicken is baking, prep the salad base. You will need:
2 cups bulgur
2 red bell peppers, large
1 medium sweet onion
Spring salad mix
Fresh baby leaf spinach
Your favorite dressing (ours is a balsamic)
Wash the peppers & remove the seeds. Cut them into thin strips.
Remove the skin of the onion & cut it into thin strips.
Saute the peppers & onions in a couple of tablespoons of canola oil until they begin to soften, but are still slightly crispy.
Cook the bulgur at the same time, just follow the directions on the package. It only takes 12 minutes!
Once everything is cooked, layer your salad. Start with a base of fresh spinach, add a layer of the spring salad mix, then add the bulgur, peppers & onions, chicken and then a bit of feta cheese. Top with your favorite dressing & serve.
Note: Black Olives are also a winner on this salad….I thought I had some, but used them in a different recipe so I will have to update my pic next time we make this. Enjoy!