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.

Tabbouleh with Pan-Seared Chicken
Prep time 40
Cook Time 0
Total Time 40
External Id

Nutritional Information

Makes: 6 Servings
Calories 312kcal
Fat 16g
Saturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 42mg
Sodium 449mg
Carbohydrates 25g
Dietary Fiber 5g
Total sugars 3g
Protein 20g
Potassium 619mg


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

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