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Recipes for Everyone

Herb Stuffed Quorn Chicken Cutlets with Beet and Bulgur Salad

Serves 2
cooking time
30 - 45 mins
cals * Per Serving

This winter salad with Quorn meatless chicken is packed with protein, nutrients, and flavor!


  • 1 package of Quorn Naked Chicken Cutlets, thawed (Vegan, if preferred)
  • 1 bunch flat-leaf parsley
  • 1 bunch mint
  • 1 clove garlic (peeled and chopped)
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Salt and pepper
  • 4-6 cooked, peeled beets
  • ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
  • 2 cups baby spinach
  • Salt & pepper


  1. Preheat the oven to 400 degrees
  2. Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
  3. Cut along the Quorn Chicken Cutlets lengthwise and fill with the herb stuffing.
  4. Place the Quorn Chicken Cutlets and cooked beets on a baking sheet and drizzle with a bit of olive oil. Cook for 10 minutes.
  5. Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with the 1 cutlet and 2-3 beets each. 
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