Creamy Garlic Chicken with Spinach and Bulgur

1. 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
2. 2 Spinach (frozen)pack 400 g ≈ $1.90 100 g
3. 3 Cream 10%pack 500 ml ≈ $2.40 70 ml
4. 4 Bulgurpack 500 g ≈ $3.00 70 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Onions≈ $1.60 per kg 30 g
7. 7 Olive oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the spinach² and squeeze out excess water. Cut the chicken¹ into 3 cm chunks, slice the onion⁶ into half-rings, and mince the garlic⁵.

2. Rinse the bulgur⁴, cover with 140 ml boiling water and a pinch of salt, then let it sit covered for 15 minutes until tender and fluffy.

3. Season the chicken¹ with salt and pepper, then sear in olive oil over medium heat for 6 minutes until golden brown.

4. Add the onion⁶ and garlic⁵, cooking for 2–3 minutes until the onion is translucent.

5. Stir in the spinach² and cream³, simmering on low heat for 5–6 minutes until the sauce thickens and the chicken¹ is fully cooked through.

6. Spoon the bulgur⁴ onto plates, top with the chicken¹ and spinach² in sauce, and serve hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.