Tabbouleh with Chicken
Elevate your salad game with this vibrant and protein-packed Tabbouleh with Chicken recipe! Combining fluffy bulgur wheat with the fresh, zesty flavors of parsley, mint, cucumber, and tomatoes, this Mediterranean-inspired dish is a wholesome and satisfying meal. Juicy grilled chicken, seasoned with fragrant paprika and cumin, adds a smoky, savory element that perfectly complements the bright lemon-garlic dressing. Ready in just 40 minutes, this easy weeknight recipe is a healthy, flavor-filled option for lunch or dinner. Serve it as a stand-alone dish or pair it with warm pita and hummus for an authentic Mediterranean feast!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 pieces chicken breast
- 2 cups water
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh mint, finely chopped
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon ground cumin
Instructions
In a medium bowl, combine the bulgur wheat and 2 cups of boiling water. Cover and let it soak for 15–20 minutes, or until the bulgur is tender and has absorbed most of the water. Drain any excess water and set aside.
While the bulgur is soaking, prepare the chicken. Season both sides of the chicken breasts with 1 tablespoon of olive oil, paprika, ground cumin, salt, and black pepper.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes before slicing into bite-sized strips.
In a large mixing bowl, combine the soaked bulgur, parsley, mint, cucumber, tomatoes, and green onions.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, 1/2 teaspoon of salt, and black pepper to create the dressing.
Pour the dressing over the tabbouleh mixture and toss well to combine. Adjust seasoning if needed.
To serve, divide the tabbouleh onto plates or bowls and top with sliced grilled chicken. Garnish with additional parsley or lemon wedges if desired.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 919 mg | 20% | |
*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.
