Creamy Chicken with Spinach and Bulgur

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 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. Rinse the bulgur⁴ under cold water and drain; rinse the chicken¹, pat dry and cut into pieces about 3 cm; cut the onion⁶ into half‑rings; finely chop the garlic⁵; wash and dry the spinach²; warm the cream³.

2. Choose a skillet about twenty-five centimeters in diameter and heat it over medium heat; add a small amount of oil and brown the chicken¹ until golden, about six minutes, stirring occasionally; salt the chicken to taste.

3. Add the onion⁶ and garlic⁵ to the chicken¹ and sauté together for another two to three minutes until the onion is translucent and fragrant.

4. Pour in the cream³, add the spinach² and stir; simmer over medium heat for about five minutes until the spinach wilt and the cream thickens, stirring occasionally.

5. Cook the bulgur⁴ according to the package directions, the water can be lightly salted; cook until tender and fluffy; remove from heat and let steep for a few minutes.

6. Combine the cooked bulgur⁴ with the chicken¹ and the spinach² sauce; mix and reheat together for another minute over low heat.

7. Plate the bulgur⁴ portions and top with the chicken¹ and spinach²; serve hot.

In short

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