Cypriot Style Chicken with Grilled Peppers

This is a delicious dinner that’s simple to prepare and easy clean up after! It’s a really healthy and filling meal that combines Greek flavoring with the almighty grill! I made this with my beloved griddle pan, but you can do this on a George Foreman  and ultimately would probably be best prepared on a BBQ.

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What you’ll need:

  • Two (preferably organic) chicken breasts
  • Two red bell peppers
  • A fresh bunch of flat leaf parsley
  • 3-4 large sun-dried tomatoes (the kind in the jar soaking in oil)
  • A large chunk of feta cheese
  • One cup of bulgur (you can also use quinoa or couscous)
  • One lemon
  • Olive oil, salt and pepper
  • Some other fresh herbs like basil or mint

What to do:

First, chop your red pepper into big chunks and toss them into a large zip-lock bag with the chicken breasts. Drizzle in some olive oil, add salt and pepper and tear up some of the fresh herbs and throw them in as well. Squeeze in the juice of half the lemon

Try to allow the chicken and peppers to marinate for as long as possible. Min of 30 minutes if you can.

Put the dry bulgur in a bowl and season with some salt and pepper and a bit of lemon juice. Cover with boiling water and place a plate over the bowl to trap in the steam. Allow the bulgur to sit for at least 10 minutes so that it absorbs the water and gets soft and fluffy.

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[I added some flaxseed powder to the bulgur for an extra health kick, that’s what the brown powder is.]

Using a knife, (or a food processor to save time) chop up the parsley, sun-dried tomatoes and feta, adding a bit of ground black pepper and a squeeze of lemon juice.

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When you’re ready to eat, heat up the grill very well and grill the chicken with the peppers until the chicken is cooked right through and very juicy. While you’re grilling you might want to brush the chicken and peppers with the leftover marinade in the bag to keep things extra moist and juicy.

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To serve, first scoop the bulgur on to the plate and then add the hot  grilled peppers and chicken breasts (sliced). Then top with the parsley, sun-dried tomato and feta mixture. Add a lemon wedge if you like!

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