Enjoy our deconstructed version of a Middle Eastern classic in only 30 minutes!
- Total time 30 minutes
- Portion size 4 servings
Lemon Tahini Dressing:
Cook bulgur according to package directions; fluff with fork.
Lemon Tahini Dressing: Meanwhile, in bowl, whisk together warm water, tahini, lemon zest, lemon juice, oil, garlic and salt; set aside.
Bowls: Sprinkle chicken with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook chicken, flipping once, until golden and juices run clear when chicken is pierced, 8 to 10 minutes. Transfer to cutting board; slice chicken.
Divide bulgur, chicken, baby greens, red onion, tomatoes and parsley among 4 bowls; drizzle each with 1/2 cup of the Lemon Tahini Dressing. Top with turnips, pistachios and hot sauce (if using).
Test Kitchen Tip: Freshly squeezed lemon juice gives this dressing a bright hit of acidity.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 824 mg
- Sugars 4 g
- Protein 27 g
- Calories 452
- Total fat 23 g
- Potassium 746 mg
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 39 g