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.
SPICED GRILLED CHICKEN WITH CAULIFLOWER "RICE" TABBOULEH
Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Provided by Carolyn Malcoun
Categories Healthy BBQ & Grilled Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high.
- Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
- Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
- Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
- Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 8.5 g, Cholesterol 82.8 mg, Fat 21.1 g, Fiber 3.3 g, Protein 28.3 g, SaturatedFat 3.2 g, Sodium 522.2 mg, Sugar 3.2 g
GRILLED LEMON CHICKEN WITH TABBOULEH
Keep your cool this summer with this simple, fast, and fresh chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 9
Steps:
- Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
- In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.
Nutrition Facts : Calories 363 g, Fat 19 g, Fiber 4 g, Protein 31 g
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
GRILLED CORN "TABBOULEH"
Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!
Provided by VirginiaWillis
Categories Corn Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg
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