CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
CHICKEN SHAWARMA TABBOULEH SALAD
This Chicken Shawarma Tabbouleh Salad is super fresh and loaded with incredible flavors. The chicken is marinated in Middle Eastern spices, super moist and delicious served over the best tabbouleh salad and a side of homemade hummus.
Provided by Joanna Cismaru
Categories Lunch Main Course Salad
Time 1h
Number Of Ingredients 28
Steps:
- In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
- Preheat the oven to 425 F degrees.
- Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Let the chicken rest for 5 to 10 minutes before slicing.
- While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
- Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
- To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Nutrition Facts : Calories 548 kcal, Carbohydrate 34 g, Protein 23 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 854 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
JICAMA TABBOULEH AND CHICKEN SALAD
The Chopped challenge for this week was jicama. To highlight its bright flavor and crunchy raw texture, we pulsed it to make the base of this tabbouleh-like salad. Chopped Basket Ingredient: jicama
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
- In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
- Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
- Preheat a grill to medium-high heat.
- Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
- Serve, topped with the jicama tabbouleh.
MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!
Provided by Steven R. Gundry, MD
Categories HarperCollins HarperCollins Dinner Chicken Grains Dairy Free Wheat/Gluten-Free Quick & Easy
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
- Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
- Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
- Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
- Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.
CHICKEN TABBOULEH SALAD
A Mediterranean favorite gets an American twist.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
- Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
- In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
GRILLED CHICKEN TABBOULEH SALAD
Make mealtime in a cinch with Grilled Chicken Tabbouleh Salad. Salads don't have to be boring or flavorless. See what our Grilled Chicken Tabbouleh Salad recipe can add to your meal planning menu.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
CHICKEN AND TABBOULEH SALAD
Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base for this minty chicken salad. If that's not available, pick up a rice salad. You can use deli chicken, too.
Provided by Punky Julster
Categories Southwest Asia (middle East)
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Arrange salad greens on a large platter.
- Toss together tabbouleh salad and mint then spoon over greens.
- Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices.
- Arrange chicken pieces over tabbouleh mixture.
- Shake dressing; drizzle over salad.
Nutrition Facts : Calories 406.6, Fat 38, SaturatedFat 7.6, Cholesterol 46.4, Sodium 47.2, Carbohydrate 1.8, Fiber 0.2, Sugar 1.6, Protein 15.2
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- In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice and 1 1/2 teaspoons of salt and let stand until the water has been absorbed and the grains are tender, about 1 hour.
- Meanwhile, preheat the oven to 350°. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4-inch chunks.
- Add the scallions, parsley, mint and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes. Add the chicken, cucumber and tomatoes, season with salt and pepper and toss well. Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled.
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