lunch

Tabbouleh with Lemon-Herb Bulgur and Pan-Seared Chicken Breast

Name: Tabbouleh with Lemon-Herb Bulgur and Pan-Seared Chicken Breast
Ingredients: 110 g Chicken breast, raw; 100 g Bulgur (cooked from dry oats/grains equivalent); 40 g Flat-leaf parsley, chopped; 100 g Tomato, diced; 100 g Cucumber, diced; 40 ml Lemon juice; 0.5 tbsp Extra virgin olive oil; 10 g Fresh mint, finely chopped

Nutrition

400

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(8)

Chicken breast, raw110 g

Bulgur (cooked from dry oats/grains equivalent)100 g

Flat-leaf parsley, chopped40 g

Tomato, diced100 g

Cucumber, diced100 g

Lemon juice40 ml

Extra virgin olive oil0.5 tbsp

Fresh mint, finely chopped10 g

Instructions

Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until deeply golden and cooked through. Let it rest for 5 minutes before slicing thinly.

While the chicken rests, prepare the tabbouleh: In a mixing bowl, combine the cooked bulgur, finely chopped parsley, mint, diced tomato, and cucumber.

Drizzle with the fresh lemon juice and olive oil. Toss gently to combine, ensuring the herbs coat the grains evenly. The salad should smell bright and herbaceous.

Plate the tabbouleh as a fresh bed, top with the warm sliced chicken, and finish with a pinch of flaky sea salt.