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Red Curry Sauce over Chicken Breasts, with Peachy Bulgar

Red Curry Sauce over Chicken Breasts, with Peachy Bulgar

You may recognize the dinner pictured above from the other week, when I talked about a great red curry sauce. The side served alongside it, Peachy Bulgur, was also a great option for a healthy side or lunch dish during the warm summer months, when you want something fresh, but filling.

Peachy Bulgur
Cooking Light

  • 1 1/3 cups water
  • 3/4 cup uncooked bulgur
  • 1 tablespoons canola oil, divided
  • 1 1/2 tablespoons white wine vinegar, divided
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated peeled fresh ginger
  • 2 cups chopped peaches
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce goat cheese, crumbled
  1. Combine water and bulgur in a small  saucepan, bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain.
  2. Combine oil, vinegar, thyme, and ginger in a large bowl. Add bulgur, peaches, onion, salt, and pepper, and mix together. Sprinkle with goat cheese.
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