Mediterranean Chicken with Bulgur: Easy, Flavorful Delight

Sun-warmed olives, garlic teasing the air, chunks of tomato bursting amidst soft chicken stripes. Bright herbs dancing on a bed of fluffy bulgur instead of the typical couscous. Something about the sizzle, oil shimmering—and a hint of lemon peeking through the scene. Not your everyday neighbor’s dinner, but easy enough to pull off, even if you rush or get distracted halfway. Rustic, a bit unexpected, messy in the best way.

Why You’ll Crave It

• Bright, tangy lemon juices cutting through the rich, oily olives and tender chicken
• Bulgur soaking up every drop of savory broth, with a buttery finish
• Fresh herbs—oregano and mint—bring that herb garden fresh vibe
• Quick and satisfying, with little fuss but big flavor punches

I’ve made this when I forgot to defrost meat—it’s forgiving.

What You’ll Need

• Bulgur Wheat: 1 1/2 cups, a nutty, chewy grain that swells gently
• Vegetable Broth: 1 1/2 cups, more neutral to let the lemon pop
• Butter: 2 teaspoons for richness, subtle, not overkill
• Red Onion: 1 medium, sliced thin, not too sharp
• Extra Virgin Olive Oil: 3 tablespoons, for olivey sizzle
• Chicken Breast: 4 pieces, boneless, skinless, thinly sliced strips
• Kalamata Olives: 1/3 cup, pitted and chopped finely, oil-packed for flavor
• Garlic Cloves: 2 cloves, minced—don’t skip the fresh
• Canned Diced Tomatoes: One 400 ml can, drained softly
• Dried Oregano: 1 teaspoon, earthy and sharp
• Fresh Mint: 1/4 cup, chopped small for a cool twist
• Lemon Juice: 1 tablespoon, freshly squeezed—brightens everything
• Salt & Pepper: to taste, basic but essential

Easy How-To

Bulgur setup

Heat broth and butter together to a gentle boil, don’t rush. Toss in that bulgur, stir a touch, cover fast so no steam escapes. Five minutes off heat and it should puff up like a lazy cloud. Fluff with a fork—avoid clumps.

Sauté and color

Oil warms in a wide skillet. Toss in the sliced onion—let it sweat until it glistens, soft but not brown. Slide the chicken in, crank the heat to medium-high. Brown the edges, flipping often—season lightly with salt and pepper. The aroma starts pulling you in here.

Mix the Mediterranean medley

Stir in minced garlic for a quick moment—don’t let it burn, just enough to pop the fragrance. Add olives and drained tomatoes next, sprinkle oregano on top. Bring everything to a soft bubble, lower heat and let simmer for about three minutes, until the chicken is opaque and the sauce thickens a bit.

Finish and freshen

Right before you pull it off the heat, pour lemon juice over the sauce, scatter chopped mint over everything. A quick stir, no overcooking. Taste for salt and pepper, add more if that bite isn’t there yet.

Plate up

Bed of bulgur in the middle, heaping that chicken and tomato-olive mixture over. Squeeze a lemon wedge on top or scatter more fresh herbs if you like. Done. Eat.

Good to Know

• Swap bulgur with fluffy orzo for a softer texture
• Lemon juice is key after cooking; it preserves brightness without bitterness
• Use a heavy pan or cast iron for better browning on that chicken

Serving Ideas

• Throw a side of roasted baby carrots with lemon zest for some sweet crunch
• Serve with a dollop of Greek yogurt dressed with dill for cooling contrast
• Light green salad—cucumber, red onion, a splash of red wine vinegar

Top Tricks

• Don’t overcrowd the pan—let chicken strips breathe or they steam, losing crisp edges
• Use oil from the olives sparingly to keep the mix balanced, no oily pool
• Always drain canned tomatoes well to avoid watery sauce

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely, just slice them evenly and simmer slightly longer. Thighs add juiciness but might have a richer flavor, which blends well here.

What if I don’t have fresh mint?

Dried mint works but add it earlier with the oregano so it rehydrates and flavors. Fresh is brighter though—try a small herb garden next spring.

Can this be made ahead and reheated?

You can prep everything, but best to hold off on mint and lemon juice until serving for that punch of freshness. Reheat gently so chicken doesn’t dry out.