Lunch · Lebanese · 20 min
Tabbouleh with Lemon-Herb Bulgur and Pan-Seared Chicken Breast
- Calories
- 388
- Protein
- 33g
- Carbs
- 41g
- Fat
- 12g
Ingredients
- 111.7 g chicken breast
- 38.5 g bulgur wheat
- 40 g flat-leaf parsley
- 80 g plum tomato
- 80 g English cucumber
- 10 g fresh mint
- 2 tbsp lemon juice
- 0.5643 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Place the dry bulgur in a heatproof bowl, cover with 60 ml boiling water, cover, and let steep for 15 minutes until tender and water is absorbed. Fluff with a fork.
- 02Pat chicken breast dry and season on both sides with half of the salt and black pepper.
- 03Heat half of the extra-virgin olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 6 to 7 minutes per side until deeply golden and internal temperature reaches 165°F (74°C). Transfer to a board and rest for 5 minutes before slicing.
- 04In a large bowl, combine the steep bulgur, chopped parsley, fresh mint, diced tomato, and diced cucumber.
- 05Whisk the fresh lemon juice, remaining extra-virgin olive oil, remaining salt, and remaining black pepper together; pour over the tabbouleh mixture and toss thoroughly to combine.
- 06Plate the herbaceous tabbouleh as a fresh bed and arrange the warm sliced chicken breast across the top. Serve immediately.
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