4 chicken fillets

Marinade
3 garlic cloves, grated or finely chopped
60 ml rapeseed oil
15-30 ml sambal oelek
30 ml balsamic vinegar
15 ml Japanese soy sauce
20 g Dansukker Icing Sugar

Bulgur salad
200 g coarse bulgur
1 red onion
60 ml rapeseed oil
30 ml balsamic vinegar
20 g Dansukker Icing Sugar
1 g salt
50 g parsley, chopped
1 mango, diced
12 cherry tomatoes, halved

Mix the marinade ingredients together. Put the chicken fillets and the marinade in
a strong plastic bag and tie it closed. Refrigerate for a couple of hours.

Cook the bulgur according to the package instructions. Peel and dice the onion. Combine the oil, vinegar, icing sugar and salt and stir in the bulgur. Add the onion, parsley, mango and tomatoes. Refrigerate until ready to serve.

Sauté or grill the chicken fillets. Serve the chicken fillets with the bulgur salad and a boiled vegetable of your choice, such as broccoli or green beans.