Chicken with Tabbouleh Salad
15 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 458 |
| pro | 38 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 43 g |
| fibre | 7 g |
| chol | 79 mg |
| sodium | 522 mg |
| potassium | 642 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 28% |
| vit A | 14% |
| vit C | 42% |
| folate | 31% |
Suggested Recipes
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1-1/2 cups (375 mL) bulgur
1 cup (250 mL) chopped fresh parsley
1 green onion, minced
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Spice Rub:
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1 tsp (5 mL) dried mint or parsley
1/2 tsp (2 mL) each ground coriander and salt
Pinch each ground cloves and cinnamon
4 boneless skinless chicken breasts
Preparation:
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.
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.
Source
Canadian Living Magazine: July 2009
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