Warm Smoky Lemon Chicken Bowl with Spinach Bulgur and Crunchy Cucumber

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 2 garlic cloves, the smoked paprika, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prepare the rest.

2. 2

   2. Rinse the bulgur if desired. In a medium saucepan, bring the 480 ml (2 cups) water to a boil with 1/4 teaspoon salt. Add the bulgur, reduce the heat, cover, and cook for 10 to 12 minutes until tender and the liquid is absorbed.

3. 3

   3. Turn off the heat for the bulgur and add the chopped spinach, 1 tablespoon olive oil, and half of the parsley. Fluff with a fork so the spinach wilts from the residual heat. Keep covered and set aside.

4. 4

   4. In a small bowl, make the sauce by mixing the Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 garlic clove, the dill, the remaining parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate until needed.

5. 5

   5. Toss the cucumber and red onion with the remaining 1 tablespoon olive oil and a pinch of salt. Set aside to keep their crunchy texture.

6. 6

   6. Heat a large skillet or griddle over medium-high heat for 2 minutes. If you prefer to use the oven, preheat it to 425°F (220°C). Cook the chicken in the skillet for 6 to 8 minutes, stirring occasionally, until well browned and it reaches a safe internal temperature of 165°F (74°C). If using the oven, spread it on a tray and bake for 12 to 15 minutes at 425°F (220°C), until it reaches 165°F (74°C).

7. 7

   7. Taste the bulgur, cucumber salad, and sauce, and adjust salt or pepper if needed.

8. 8

   8. To serve, divide the warm bulgur among 4 bowls. Add the smoky lemon chicken, the cucumber-onion mixture, and finish with spoonfuls of yogurt sauce on top. Serve immediately.