• Suzanne Yearley

On Your Mark, Get Set, Go! Dinner in 15 Minutes or so…

September 20, 2018

Suzanne Yearley

This recipe began with a dish that I saw in Jamie Oliver’s 15-Minute-Meals. His meals are incredibly attractive, creative, and delicious, and his concept, perfect. However, with all due respect, unless you have a restaurant kitchen and prep staff at your disposal, the preparation time for almost all of his recipes is more than 15 minutes. While I am not claiming to succeed where Oliver fell short, I am hoping to simplify things even further for the home cook and get the prep time down without sacrificing the essence of his brilliant dish. Start your timers and let’s see how I do…

Secrets to Success:

  • Using thin-sliced chicken keeps the cooking time down and saves you the step of pounding.

  • Seasoning the chicken on parchment cuts down on clean up time. Just discard the paper when finished.

  • Using pre-washed watercress cuts down on prep-time. Baby arugula can be substituted.

  • The salad wilts quickly so dress right before serving.

Bulgur can be made ahead, refrigerated, lightly-warmed and then fluffed with a fork before serving.

Mediterranean Chicken Salad

Adapted from Jamie Oliver


1 1/2lbs.  thin-sliced boneless, skinless chicken breasts

1 heaped teaspoon ground coriander

kosher salt and freshly-ground black pepper to taste

3 tablespoons extra virgin olive oil, divided

1 cup bulgur wheat

1 ½ cups boiling water

juice from half a lemon, other half cut into wedges and reserved

1 ½ teaspoons kosher salt

½ to ¾ bunch broccoli, cut into ¾” florets, most of stem discarded

4 radishes, washed, halved and thinly-sliced

2 scallions, washed, gently dried and minced

½ cup fresh mint leaves, washed, spun dry and torn

2 tablespoons red wine vinegar

2 tablespoons slivered toasted almonds or pistachios

1 bunch watercress, washed and spun dry

Greek yogurt

Harissa, I like Mina


Place chicken on a piece of parchment paper, and sprinkle with coriander, salt and pepper. Drizzle with 1½ teaspoons of the olive oil and set aside while you make the bulgur and heat your pan.

In a large heatproof bowl, combine the bulgur with the boiling water, 1 tablespoon of olive oil, lemon juice and salt. Cover and let stand until the water has been absorbed and the grains are tender, 15 minutes.

While the bulgur is resting, place a dry cast iron pan on medium-high heat and add the broccoli florets, 1 1 /2 teaspoons of the olive oil and salt and pepper to taste. Stir together. Cook for 5-10 minutes, turning often, until the broccoli is charred, bright green and cooked through. Remove to a plate. Wipe out the pan with a damp paper towel, turn the heat to high and add the chicken. Cook the chicken for 3-4 minutes per side until cooked through. Remove to cutting board.  

When ready to serve:

Make the salad: mix the radishes, mint, scallions and watercress with the remaining 1 tablespoon of olive oil, the red wine vinegar, and salt and pepper to taste. Divide the bulgur, broccoli, and salad between 4 plates. Top with the sliced chicken and the almonds. Dollop yogurt and harissa on the side of each plate, and serve with the reserved lemon wedges.

Serves 4, generously.



make ahead

good for leftovers



lunch box




farmer's market





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