Bombay omelette
To make a speedy vegetarian meal for one, try this spicy omelette. You can use any curry powder that might be hanging around the storecupboard
Shredded chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
- 6 skinless and boneless chickenthighs
- 2 tbsp olive oil
- 6 garlic clovesskin on
- 200g bulgur wheat
- 1 courgettepeeled into ribbons
- small pack parsleyroughly chopped
- small pack dillroughly chopped
For the dressing
- 100g crème fraîcheor Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
Nutrition: Per serving
- kcal463
- fat24g
- saturates10g
- carbs31g
- sugars2g
- fibre11g
- protein25g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
step 2
Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
step 3
When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.
