Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the vegetables: strip the tough stems from 1 large bunch dino kale and thinly slice the leaves; wash and drain, leaving a little moisture clinging to them. Scrub 8 ounces carrots and slice into thin half-moons. Finely grate 2 garlic cloves, keeping them separate. Juice 1 medium lemon and measure 2 tablespoons juice.

2. 2.

   Slice 12 ounces chicken breast horizontally into cutlets about 1/2 inch thick. Season all over with the following, then leave to presalt while you start the bulgur:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper
   • 1 grated garlic clove

   Wash your hands and clean the preparation surface.

3. 3.

   Combine 1/2 cup dry bulgur, 1 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer until tender and the water is absorbed, about 12–15 minutes, or follow the package timing for its grind. Remove from the heat and leave covered for 10 minutes, then fluff.

4. 4.

   Make the lemon yogurt by stirring together the following:

   • 1/2 cup plain low-fat Greek yogurt
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/8 teaspoon fine sea salt

   Set aside while you cook the chicken.

5. 5.

   Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until lightly browned and the thickest part reaches 160°F. Transfer to a clean plate and rest for at least 5 minutes.

6. 6.

   Add 1 tablespoon olive oil to the same skillet over medium heat. Add the prepared carrots and 1/4 teaspoon fine sea salt; cook for 4 minutes, stirring. Add the prepared kale, 1/2 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 2–3 minutes, until the kale is tender and the carrots retain a little bite.

7. 7.

   Divide the bulgur between two bowls and arrange the kale and carrots alongside it. Slice the rested chicken and place over the grains. Spoon the lemon yogurt over each bowl and serve.

Want more detail? See the temperature guide.