2019-11-01 Canadian Living

In bowl, toss together chicken, 1 tbsp olive

oil, mustard and honey. Season with salt and

pepper. In large skillet over medium heat,

brown chicken on both sides. Transfer to

plate; set aside.

In same skillet, heat remaining oil; cook

onion and garlic, stirring often, for 2 minutes.

Add kale and red pepper; cook, stirring often,

for 2 minutes.

Stir in broth, bulgur, currants, lemon juice

and oregano. Season with salt and pepper.

Nestle chicken into bulgur mixture. Cover

and cook over medium heat until chicken is

cooked through, about 10 minutes. Sprinkle

feta over top.

PER SERVING about 435 cal, 32 g pro, 18 g total fat (5 g sat. fat), 37 g

carb (5 g dietary fibre, 11 g sugar), 135 mg chol, 350 mg sodium.

8 boneless, skinless chicken thighs
2 tbsp olive oil, divided
2 tsp grainy Dijon mustard
1 tsp honey
salt and pepper
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
½ bunch Tuscan kale (tough stems
removed), thinly sliced
1 sweet red pepper, thinly sliced
1½ cups sodium-reduced chicken broth
or water
¾ cup bulgur
3 tbsp currants
2 tbsp lemon juice
1 tbsp chopped fresh oregano
crumbled feta cheese

CANADIAN LIVING NOVEMBER 2019 | 77

ON THE

TABLE IN

30

MINUTES

ONE-POT CHICKEN
DINNER

MAKES 4 SERVINGS