Warm Chicken Bulgur Wheat Salad

Chicken combined with bulgur wheat will ensure you’re getting plenty of protein, which will keep you full until lunch and ensure you’re not snacking on empty calories while you breastfeed.

Ingredients

• 6 tbsp olive oil
• 1 large courgette, cut into thick slices
• 1 large red onion, cut into slim wedges
• 1 red pepper, corded, deseeded and cut into chunks
• ½ small aubergine, cut into small chunks
• 1 garlic clove, thinly sliced
• 150g bulgar wheat
• 4 boneless, skinless chicken breasts, about 200g each
• 4 tbsp chopped parsley
• salt and pepper

Directions

1.  Heat five tablespoon of the olive oil in a large frying pan, add the courgette, onion, red pepper, aubergine and garlic and cook over a high heat for 15–20 minutes, stirring almost continuously, until golden and softened.
2.  Meanwhile, cook the bulgar wheat in a saucepan of lightly salted boiling water for 15 minutes until tender.
3.  While the bulgar wheat is cooking, brush the remaining oil over the chicken breasts and season well. Heat a large griddle pan until smoking, add the chicken and cook over a high heat for 4-5 minutes on each side, or until golden and cooked through. Remove from the heat and thinly slice diagonally.
4.  Drain the bulgar wheat. Place in a large bowl, toss with the parsley and season. Add the hot vegetables and chicken, toss together and serve.

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