Lunch · Mediterranean · 20 min
Levantine Pan-Seared Chicken Thighs with Bulgur-Tomato Tabbouleh and Tahini Drizzle
- Calories
- 571
- Protein
- 47g
- Carbs
- 61g
- Fat
- 18g
Ingredients
- 180 g boneless skinless chicken thigh
- 2.8 g olive oil
- 5 g za'atar spice blend
- 0.5 tsp salt
- 50 g bulgur wheat
- 150 g grape tomatoes
- 150 g cucumber
- 0.5 tsp ground sumac
- 9.2 g tahini
- 10 g garlic
- 1 tbsp lemon juice
- 1 tbsp water
Method
- 01Place bulgur in a heatproof bowl, cover with boiling water, and soak for 20 minutes until tender; drain off any excess liquid.
- 02Season raw chicken thighs with half of the salt and half of the za'atar.
- 03Heat olive oil in a heavy skillet over medium-high heat. Add the chicken thighs and sear for 6 to 7 minutes per side until deeply golden on the outside and internal temperature reaches 165°F (74°C). Remove chicken to a board and rest for 3 minutes before slicing.
- 04In a salad bowl, toss the finely diced grape tomatoes, diced cucumber, drained bulgur, ground sumac, remaining za'atar, and remaining salt.
- 05In a small bowl, whisk together tahini, lemon juice, grated garlic, and warm water until a smooth, pourable sauce forms.
- 06Plate the bulgur tabbouleh, arrange sliced chicken thighs on top, and drizzle with the garlicky tahini sauce.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
