Mediterranean Bulgur Paella with Lemon Chicken and Apricots

This Mediterranean-inspired skillet dish brings together the earthy chewiness of bulgur wheat with the sweetness of dried apricots and a medley of fresh vegetables. It’s a vibrant, one-pan meal that’s as beautiful as it is delicious.

Golden chicken breasts are seared to perfection and served atop a bed of fluffy bulgur paella, studded with carrots, zucchini and a hint of lemon zest. The result is a wholesome, aromatic dinner that transports your taste buds to the sunny shores of the Mediterranean.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce. Peel the carrot, cut it in half lengthwise, then slice into thin half-moons. Halve, peel and dice the red onion. Chop the zucchini into ½-inch pieces. Roughly chop the dried apricots. Zest the lemon, then cut it into wedges. Set aside.
2. In a large ovenproof skillet, heat a drizzle of olive oil over medium-high heat. Add the sliced carrots and chopped zucchini. Cook, tossing occasionally, until just tender, about 4-5 minutes. Season with a pinch of salt and pepper. Transfer the vegetables to a plate and set aside.
3. In the same skillet, heat another drizzle of olive oil over medium heat. Add the diced onion and cook until softened, 2-3 minutes. Stir in the bulgur wheat and chopped apricots, coating them in the oil. Pour in 1 ¼ cups of water and the chicken stock concentrate. Bring to a boil.
4. Stir the cooked carrots and zucchini back into the skillet along with the lemon zest. Season with salt and pepper. If your skillet is not ovenproof, transfer the mixture to a baking dish. Place the skillet (or dish) in the oven, uncovered and bake until the liquid is absorbed and the bulgur is tender, about 10 minutes. If the liquid absorbs too quickly, add a splash of water as needed.
5. While the bulgur bakes, heat a drizzle of olive oil in a separate large skillet over medium-high heat. Season the chicken breasts on all sides with salt and pepper. Sear the chicken until golden brown and cooked through (no longer pink in the center), about 5-7 minutes per side. Cooking time may vary depending on thickness.
6. Remove the bulgur paella from the oven. Place the cooked chicken breasts on top of the paella. Garnish with chopped parsley and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or brown rice. Adjust cooking times and liquid amounts accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate instead of chicken. You can add chickpeas or tofu for extra protein.