• Linda Von Zeuner

One dish chicken and loaded bulgar wheat salad

I don’t know about you, but I have a particular love for a One dish meal, especially over a weekend when dishes just seem to never stop!

This is a verg handy wholesome meal which tastes just as good the following day cold.

I will share the recipe in two components:

Oven roasted Chicken


One whole chicken

Two lemons

One whole garlic

Dried herbs OR fresh thyme and rosemary

Salt and Pepper

Olive oil


Let the chicken rest for 30 minutes at room temperature if you are able to.

Cut the lemons into halves and make punctures in the skin with a sharp knipe. Peel the garlic and add the lemons,herbs and whole garlic gloves into the chicken. If you hav, you can fasten the legs with oven proof string. Rub the skin with olive oil,salt and pepper.

Bake the chicken in an oven dish for 45 minutes to an hour at 180, then uncover and grill for 10-15 mInutes until the skin is brown.

Bulgar wheat,zucchini,broccoli and cranberry salad


Two cups bulgar wheat

One punnet zucchini (about 12 pieces) sliced 1 cm thick,diagonally

One broccoli, cut up into small florets

Half a cup cranberries

Miso sauce

Sesame seeds

Add three cups of boiling water to the bulgar wheat and cover with cling wrap or alternatively, boil in a pot as you will make rice or couscous. It takes 5 minutes to get ready!

Put a pan on high heat and sear the cranberries until they are ever so slightly charred.

Flash grill the broccoli and zucchini in a hot pan with a lid and a tiny bit of water until they are done but still firm. Add some tanari or soy sauce when done and cover with sesame seeds.

Then, assemble! In a large bowl, add the bulgar wheat, vegetables, cranberries and too off with the chicken.


9 views0 comments