SPICED GRILLED CHICKEN WITH CAULIFLOWER "RICE" TABBOULEH
Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Provided by Carolyn Malcoun
Categories Healthy BBQ & Grilled Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high.
- Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
- Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
- Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
- Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 8.5 g, Cholesterol 82.8 mg, Fat 21.1 g, Fiber 3.3 g, Protein 28.3 g, SaturatedFat 3.2 g, Sodium 522.2 mg, Sugar 3.2 g
CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
GRILLED LEMON CHICKEN WITH TABBOULEH
Keep your cool this summer with this simple, fast, and fresh chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 9
Steps:
- Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
- In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.
Nutrition Facts : Calories 363 g, Fat 19 g, Fiber 4 g, Protein 31 g
GRILLED CHICKEN TABBOULEH SALAD
Make mealtime in a cinch with Grilled Chicken Tabbouleh Salad. Salads don't have to be boring or flavorless. See what our Grilled Chicken Tabbouleh Salad recipe can add to your meal planning menu.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
TABBOULEH SALAD
This classic and well-loved Middle-Eastern dish is perfect to serve with fish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
- Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
- Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
QUINOA TABBOULEH CHICKEN SALAD
A twist on traditional tabbouleh - this recipe was posted on our local newspaper. I made a few modifications. Shrimp would be yummy too, or just serve it vegetarian.
Provided by agileangus
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain quinoa using mesh strainer. In a medium saucepan over medium heat, combine the quinoa, broth, and 2 tablespoons lemon juice. Bring to a boil then reduce to a simmer, cover and cook 10-15 minutes, until all broth is absorbed. Let cool.
- Meanwhile, place diced tomatoes in a colander to drain excess moisture. Sprinkle with salt and let drain 10 minutes.
- Combine cooled quinoa, drained tomatoes, cucumber, scallions, garlic, remaining lemon juice and olive oil. Season with salt & pepper to taste. Chill at least 1 hour. Stir in chicken, parsley & mint just before serving.
Nutrition Facts : Calories 303.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 30.9, Sodium 48.1, Carbohydrate 26.3, Fiber 4.7, Sugar 3.2, Protein 16
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