Chicken with Tabbouleh Barefoot Contessa Ina Garten
Elevate your weeknight dinners with Ina Garten’s mouthwatering Chicken with Tabbouleh, a Barefoot Contessa classic that’s as wholesome as it is flavorful. This refreshing recipe pairs tender grilled chicken marinated in a zesty lemon-garlic mixture with a vibrant tabbouleh salad packed with bulgur wheat, juicy tomatoes, crisp cucumbers, and aromatic fresh herbs like parsley and mint. With its Mediterranean-inspired flair, this dish is perfect for a light yet satisfying meal. The tabbouleh, dressed with a tangy lemon-olive oil vinaigrette, complements the smoky, perfectly seared chicken, creating an irresistible harmony of flavors. Ready in under an hour with minimal prep, this recipe is ideal for healthy, crowd-pleasing lunches or dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.25 cups Lemon juice (freshly squeezed)
- 0.25 cups Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper (freshly ground)
- 1 cups Bulgar wheat
- 1.25 cups Boiling water
- 1 cups Cucumber (diced, unpeeled, seeds removed)
- 1 cups Tomatoes (diced)
- 4 stalks Green onions (thinly sliced, white and green parts)
- 1 cup Fresh parsley (finely chopped)
- 0.25 cups Fresh mint leaves (finely chopped)
- 0.25 cups Lemon juice (for tabbouleh)
- 0.25 cups Olive oil (for tabbouleh)
- 1 teaspoon Kosher salt (for tabbouleh)
- 0.5 teaspoons Black pepper (for tabbouleh)
Instructions
In a small bowl, whisk together the lemon juice, olive oil, garlic, kosher salt, and black pepper for the chicken marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal or cover and marinate in the refrigerator for 1-2 hours.
While the chicken is marinating, prepare the tabbouleh. Place the bulgar wheat in a large bowl and pour the boiling water over it. Cover the bowl and let it sit for 20-30 minutes until the bulgar soaks up the water and becomes tender.
Once the bulgar is ready, fluff it with a fork. Add the diced cucumber, tomatoes, green onions, parsley, and mint to the bowl.
In a separate small bowl, whisk together the lemon juice, olive oil, kosher salt, and black pepper for the tabbouleh dressing. Pour the dressing over the bulgar mixture and toss gently to combine. Taste and adjust seasoning as needed. Chill the tabbouleh in the refrigerator until ready to serve.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the excess marinade.
Grill the chicken for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F).
Allow the chicken to rest for 5 minutes after grilling, then slice it if desired.
Serve the grilled chicken alongside the chilled tabbouleh salad and enjoy this fresh and healthy meal!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
