Chicken with Tabbouleh Salad

Chicken with Tabbouleh Salad Author: Canadian Living Credits: Chicken with Tabbouleh Salad

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2009

Ingredients

  • 1 1/2 cup bulgur
  • 1 cup chopped fresh parsley
  • 1 green onion minced
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Spice Rub:
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried mint
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 pinch ground cloves
  • 1 pinch cinnamon
  • 4 boneless chicken breasts

Method

In heatproof bowl, pour 3 cups (750 mL) boiling water over bulgur; cover and let stand until tender, about 15 minutes. Drain, squeezing out as much water as possible; return to bowl. Stir in parsley, onion, lemon juice, oil, salt and pepper.

Spice Rub: Meanwhile, in separate bowl, combine oil, garlic, mint, coriander, salt, cloves and cinnamon; brush over chicken. Let stand for 10 minutes.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. Serve with tabbouleh.

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Nutritional facts Per serving: about

  • Sodium 522 mg
  • Protein 38 g
  • Calories 458.0
  • Total fat 16 g
  • Potassium 642 mg
  • Cholesterol 79 mg
  • Saturated fat 3 g
  • Total carbohydrate 43 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with Tabbouleh Salad

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