Lunchbox with Bulgur and Pan-Roasted Chicken Thigh

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍗✨

Cut the onion and garlic. Cut the onion into small cubes and the garlic into thin slices

Chop the parsley. Finely chop the parsley, setting aside a few leaves for garnish

Optional: Debone the chicken. Optional: If you have bone-in chicken thighs, debone them (you can save the bones for stock); if they are already deboned, skip this step, season the meat with salt and pepper, and coat with ground paprika

Pan-fry the chicken. Pan-fry the chicken thigh over medium-high heat for about 3 minutes on each side until golden brown

Sauté the onion with garlic. In the pan where you fried the chicken, sauté the onion and garlic over medium heat for about 3 minutes, until translucent

Cook the bulgur. Add the bulgur and sauté it over medium heat for about 1 minute, then add the tomato paste and pour in water (about twice the amount of the bulgur), cover, and cook over low heat for about 12 minutes, until tender (according to the package instructions)

Season the bulgur. Add the chopped parsley to the cooked bulgur and season to taste

Pack into a lunch box. Serve in a lunch box, let cool, and refrigerate - you will have lunch ready for the next day (add the sour cream only when serving) 🍗🍽️✨