1 lb boneless skinless chicken breasts (cut into 1 inch cubes)
2 teaspoons olive oil
2/3 cup onion (chopped)
3 tablespoons chopped walnuts
1/2 tsp caraway seeds
1/4 tsp ground cumin
2 cups chicken broth
14 teaspoon salt
18 teaspoon ground cinnamon
In a large nonstick skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm.
In the same skillet, cook and stir the onion, nuts, caraway seeds and cumin for 3-4 minutes or until onion starts to brown.
Gradually add broth; bring to a boil over medium heat. Reduce heat; add the , salt, cinnamon and chicken.
Cover and simmer for 12-15 minutes or until bulgur is tender.
Yield: 4 servings.
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