Lemon-Garlic Chicken and Bulgur Bowl

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A simple, fresh grain bowl now, simple fresh-tasting meals like, Lemon-Garlic Chicken and Broccoli Bulgur Bowl are on the menu.


  • 1 package Hodgson Mill Organic Cracked Kamut Khorasan Bulgur Wheat
  • 1 2/3 cups water
  • 2 Tbsp. olive oil, divided
  • 12 oz. broccoli florets, cut into bite-sized pieces
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp. Hodgson Mill Corn Starch
  • 4 garlic cloves, minced
  • 2 Tbsp. unsalted butter, divided
  • 2/3 cup chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. fish sauce, optional
  • 1 1/2 tsp. honey
  • 3 Tbsp. fresh basil, chopped


In a covered medium saucepan, bring KAMUT® wheat and water to a boil.  Reduce heat to medium-low and simmer until liquid is absorbed, about 15 minutes.  Set aside.  

In a large skillet, heat one Tablespoon olive oil over medium-high heat and add broccoli, sautéing 3 minutes or until crisp-tender.  Transfer to a bowl and set aside.   In a shallow bowl, toss together chicken and cornstarch. In same skillet, heat remaining olive oil and one tablespoon of butter. Sauté garlic and chicken for 4 minutes or until chicken is cooked through.  Stir in broth, lemon juice, fish sauce, honey, and remaining butter.  Increase heat to high and cook for two minutes or until it reaches a light boil and is warmed through.  Stir in cooked broccoli and basil.  Serve warm over cooked KAMUT wheat.

Makes 6 servings Print this Recipe

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