Bulgur with chicken and chickpeas

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

10 min


4 servings
Category:For Kids | With Meat & Poultry

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Made with

Vegetable Bouillon
Vegetable Bouillon Powder
Organic Quinoa Red 300g
Tomato Paste 70g
Bulgur Wheat 500g


  • ½ cup Mitsides bulgur
  • ½ cup Mitsides red quinoa
  • ½ cup chickpeas, cooked
  • 1 chicken breast, cut in cubes

For the marinade:

  • 1 tsp Mitsides tomato paste
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • ½ tsp mustard powder
  • 1 tsp honey
  • 1 Tbsp olive oil
  • 1 tsp natural vegetable powder


Prepare the marinade by mixing all ingredients in a bowl. Add the chicken cubes, rub them well with the mixture, cover with cling film and let them marinate for at least 20 minutes.

In a small saucepan with 2½ cups of boiling water, add the vegetable powder, the bulgur and quinoa. Cook for about 10 minutes until liquid has been absorbed. Turn the heat off and cover with a clean kitchen towel.
Heat a large non-stick frying pan and add the chicken. Cook all sides until browned. Add the bulgur, quinoa and chickpeas, mix well and serve with yogurt.

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