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Tabbouleh & chicken bowl
2
| Prep | 35 min | |
| Cook | 5 min |
- Bulgur, ½ cup(s), uncooked
- Extra virgin olive oil, 2 tsp(s)
- Chicken breast, raw, 6 oz(s)
- Parsley, fresh, 1 cup(s), chopped
- Fresh mint, ½ cup(s), chopped
- Cucumber, ½ medium, peeled and finely chopped
- Cherry tomatoes, 20 cherry tomato(es), quatered
- Lemon, ½ medium, juice and zest
- Black pepper, 1 dash(es)
- Avocado, 4 tbsp(s), sliced
Method
Start by soaking the bulgur in ½ cup boiling water, covered, for half an hour or until it has soaked up all the water and turned soft. If it’s still a little chewy, add a splash more water and wait 10 to 15 minutes. Drain any extra water, and place to one side.
Heat a skillet over a medium heat and add oil. Cook chicken on both sides until it reaches an internal temperature of 165ºF.
In a large bowl, combine the bulgur with the parsley, mint, cucumber, tomato, and lemon zest. Add 1 teaspoon of the olive oil, plus the lemon juice and toss well to combine. Taste, and season with black pepper if desired. Top with the avocado.
Nutrition facts per serve
Makes 2 serves
Food Groups
|
V
|
2.4 |
|
F
|
0.1 |
|
C
|
1.7 |
|
PD
|
1 |
|
Ft
|
1.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 374 |
| Total Fat | 12.5 g |
| - Saturated Fat | 2 g |
| Cholesterol | 62.1 mg |
| Sodium | 80 mg |
| Total Carbohydrate | 43.4 g |
| - Dietary Fiber | 13.9 g |
| - Total Sugars | 6.4 g |
| -- Added Sugars | 0 g |
| Protein | 27.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.