Mitsides Point  Mitsides Point  |
20 mins
10 mins
4 persons
With Meat & Poultry

Bulgur with chicken and chickpeas


  • ½ cup Mitsides bulgur
  • ½ cup Mitsides red quinoa
  • ½ cup chickpeas, cooked
  • 1 chicken breast, cut in cubes
For the marinade:
  • 1 tsp Mitsides tomato paste
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • ½ tsp mustard powder
  • 1 tsp honey
  • 1 Tbsp olive oil
  • 1 tsp natural vegetable powder

Recipe Video

Made With

Tomato Paste 70g
Vegetable Bouillon
Vegetable Bouillon Powder
Organic Quinoa Red 300g
Bulgur Wheat 500g


Prepare the marinade by mixing all ingredients in a bowl. Add the chicken cubes, rub them well with the mixture, cover with cling film and let them marinate for at least 20 minutes.

In a small saucepan with 2½ cups of boiling water, add the vegetable powder, the bulgur and quinoa. Cook for about 10 minutes until liquid has been absorbed. Turn the heat off and cover with a clean kitchen towel.
Heat a large non-stick frying pan and add the chicken. Cook all sides until browned. Add the bulgur, quinoa and chickpeas, mix well and serve with yogurt.

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