Best Lemon Broiled Chicken With Bulgur Salad Recipes

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CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
2/3 cup chopped onion
3 tablespoons chopped walnuts
1/2 teaspoon caraway seeds
1/4 teaspoon ground cumin
1-1/2 cups bulgur
2 cups reduced-sodium chicken broth
2 tablespoons raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Steps:

  • In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.

BROILED LEMON-GARLIC CHICKEN



Broiled Lemon-Garlic Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 lemons
2 tablespoons unsalted butter, at room temperature
2 to 3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 half chickens (3 to 3 1/4 pounds total)

Steps:

  • Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
  • With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
  • Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
  • Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

Nutrition Facts : Calories 453, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 491 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 42 grams

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI



Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4

Number Of Ingredients 18

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

Steps:

  • In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
  • In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
  • Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
  • Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

BULGUR SALAD



Bulgur Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h

Yield 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
3 pounds chicken parts
1 medium onion, diced
1 clove garlic, minced
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
3 cups fresh broccoli florets

Steps:

  • Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
  • Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g

BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE



Broiled Chicken with Oil, Lemon, and Garlic Sauce image

Make and share this Broiled Chicken with Oil, Lemon, and Garlic Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

1 small chicken, quartered
salt
freshly ground black pepper
4 cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 teaspoons fruity olive oil
1 teaspoon chopped parsley

Steps:

  • Season the chicken with salt and pepper.
  • In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
  • Allow to marinate at least 1 hour.
  • Preheat the broiler.
  • Drain the chicken, reserving the marinade.
  • Set the broiling rack about 7 inches from the heat.
  • Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
  • Turn the quarters over and broil the chicken 10 minutes longer.
  • Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
  • Serve at once.

LEMON-GRILLED CHICKEN & BULGUR SALAD



Lemon-Grilled Chicken & Bulgur Salad image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 11

2 (4-oz.) boneless skinless chicken breasts, slightly pounded flat
2 Tbsp olive oil
1/2 tsp red pepper flakes
1 tsp cumin, ground
2 Tbsp fresh lemon juice
2 cups low-sodium vegetable broth
1 cup fine-grain bulgur wheat
Zest 1 lemon
1/4 cup almond slivers, toasted
1/4 cup mint leaves, chopped
Sea salt and fresh ground black pepper, to taste

Steps:

  • In a plastic bag add chicken, oil, red pepper flakes, cumin and lemon juice. Close, toss to coat and let marinate for 30 minutes in refrigerator.
  • Preheat grill or grill pan to medium-high heat. Meanwhile, in a medium saucepan, bring broth to a boil. Remove from heat; add bulgur and lemon zest, cover, and let sit for 5 to 7 minutes, until bulgur has absorbed all of the broth. Transfer to a serving bowl; mix in almonds and mint and season with salt and black pepper.
  • Remove chicken from marinade, place on grill or grill pan and cook for about 4 minutes per side, until a poke reveals clear juice. Remove from heat and let rest for a few minutes before cutting into 1-inch cubes. Toss with bulgur salad and serve warm or cold.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BROILED HERB CHICKEN WITH LEMON BUTTER SAUCE



Broiled Herb Chicken With Lemon Butter Sauce image

When I saw this recipe in the April 2006 issue of Southern Living, I simply had to try it. It looks like you spent a lot of time preparing it, but the recipe actually cooks up very quickly. Serve with potatoes or rice and a salad...voila, dinner is ready in about 40 minutes.

Provided by Dreamgoddess

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 (3 -3 1/2 lb) broiler-fryer chickens, cut into pieces
3 tablespoons butter, melted
2 teaspoons lemon rind, grated
2 teaspoons fresh lemon juice
1 teaspoon fresh parsley, chopped

Steps:

  • In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
  • Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
  • Skin side down, place the chicken on the rack.
  • Sprinkle the chicken with 2 t of the seasoning mixture.
  • Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
  • Turn the chicken pieces over and sprinkle with the remaining spice mixture.
  • Broil about 8-10 more minutes, or until chicken is done.
  • Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
  • Mix well and add in the parsley.
  • Spoon a small amount of sauce over each piece of chicken when served.

Nutrition Facts : Calories 812.7, Fat 60, SaturatedFat 20.2, Cholesterol 278.3, Sodium 896.5, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 63.6

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