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Ingredients
- 1 1/2 cups boiling water
- 1 cup bulgur wheat
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Olive oil
- sea salt
- 2 split chicken breasts, bone in, skin on
- ground black pepper
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh mint leaves
- 1 cup chopped fresh flat-leaf parsley
- 1 seedless cucumber, unpeeled, halved lengthwise, and medium-diced
- 2 cups halved cherry tomatoes
Directions
- Preheat the oven to 350ºF.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 tsp of salt, and stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, and 1 tsp pepper. Season to taste, and serve immediately or cover and refrigerate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 561mg | 16% |
| Total Carbs 34.77g | 9% |
| Dietary Fiber 9.3g | 31% |
| Sugars 3.48g | 2% |
| Protein 6.34g | 10% |
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