Main dish, poultry
Tabbouleh with Pan-Seared Chicken
Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. To speed dinner prep, prepare the bulgur a day ahead, then combine with the chicken and lemon dressing just before serving.
Prep time 40
Cook Time 0
Total Time 40
Makes: 6 Servings
Saturated Fat 3g
Monounsaturated Fat 11g
Dietary Fiber 5g
Total sugars 3g
STEP 1 Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl.
STEP 2 Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly.
STEP 3 Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 tablespoons oil and 1/2 teaspoon salt in a small bowl. Add to the bulgur mixture and stir to combine.
© Meredith Operations Corporation. All rights reserved. Used with permission.
1 cup medium bulgur
1 ½ cups water
6 tablespoons olive oil , divided
1 pound boneless, skinless chicken breast , cut into ½-inch pieces
½ teaspoon garlic powder
1 teaspoon salt , divided
2 large tomatoes , seeded and chopped
2 scallions , finely chopped
2 cups chopped fresh flat-leaf parsley (about 2 large bunches)
½ cup chopped fresh mint
4 tablespoons lemon juice