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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 small sweet potato, peeled and diced</li>
<li>½ cup bulgur wheat, uncooked</li>
<li>2 4-oz chicken breasts </li>
<li>1 ear corn</li>
<li>1 medium to large carrot, peeled</li>
<li>1 small zucchini</li>
<li>⅓ cup jarred pesto</li>
<li>1½ cups sundried tomatoes</li>
<li>1½ oz fat-free feta</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 350°. Place sweet potato on baking tray and roast for about 20 minutes, or until tender. </li>
<li>Cook bulgur wheat according to directions; drain and let cool.</li>
<li>Meanwhile, place chicken in a heat frying pan coated with cooking spray and heat until golden brown on each side, turning halfway through. Transfer chicken to baking tray and roast for 10-12 minutes until fully cooked. </li>
<li>Boil corn on the cob in water for about 5 minutes or until tender. Set aside and let cool.</li>
<li>Using a mandoline or Spiralizer, slice carrot and zucchini into long noodle-like strips. </li>
<li>Once bulgur wheat is cool, mix in pesto and divide over two plates. Layer carrot and zucchini noodles on top of bulgur wheat. </li>
<li>Cut kernels from cobs and roughly chop sundried tomatoes, then scatter over noodles. Slice chicken and place on top. Garnish with crumbled feta. </li>
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