Chicken with Tabbouleh Salad
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This recipe makes 4 servings
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 |
Ingredients
- 1-1/2 cups bulgur
- 1 cup chopped fresh parsley
- 1 green onion, minced
- 1/4 cup lemon juice
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- Spice Rub:
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp dried mint or parsley
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 pinch ground cloves
- 1 pinch cinnamon
- 4 boneless 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.
More spinach salad recipes:
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.
More spinach salad recipes:
- California Spinach Salad
- Mandarin Spinach Salad
- Spinach Sprout Salad
- Radish and Spinach Salad
- Glossy Spinach Salad
Source : Canadian Living Magazine: July 2009
- Keywords : Main Course; Grill/Barbecue; Chicken; Bulgur; Garlic; Parsley; Cinnamon;
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