Curry Chicken Breast on Spring Tabouli

Ingredients

• 200 g fine bulgur
• 500 g young carrots (with greens)
• Salt
• 0.5 cucumber
• 1 Red Onion
• 1 handful coriander (5 g)
• 2 handful arugula (20 g)
• 1 tbsp butter
• 12 chicken breast fillets (ca. 500 g)
• Pepper
• 1 tbsp spelt whole‑grain flour
• 1 tbsp curry powder
• 1 tbsp Rapeseed Oil
• 2 lemons (juice)
• 4 tbsp olive oil
• 60 g feta (45% fat in dry matter)

Instructions

1. 1.

   Cover bulgur with boiling water and let it swell for 20 minutes covered. While the bulgur cooks, peel and clean the carrots; leave about 2 cm of green on four carrots, cut the rest into short pieces. Boil all carrots in salted water for 5 minutes over medium heat, drain, rinse under cold water, and set aside to dry.

2. 2.

   Wash and slice the cucumber thinly. Peel the onion, halve it, and cut into fine strips. Wash the coriander, pat dry, and finely chop the leaves. Wash the arugula and spin dry.

3. 3.

   Heat butter in a pan. Sauté the carrots for 5 minutes over medium heat while stirring.

4. 4.

   Pat the chicken dry, season with salt and pepper. Mix flour and curry powder and coat the meat. Heat rapeseed oil in a pan and sear the chicken fillets for 4 minutes over medium heat, turning occasionally.

5. 5.

   Fluff the bulgur with a fork. Whisk together lemon juice, olive oil, salt, pepper, and coriander. Toss the bulgur with the dressing, mix in cucumber slices and onion strips, and spread on a plate. Arrange the carrots and curry chicken fillets on top, sprinkle arugula over everything, and crumble feta on top.