Tabbouleh With Chicken And Red Pepper Food

CHICKEN WITH TABBOULEH

Chicken with Tabbouleh image

Provided by Ina Garten

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

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.

TABBOULEH WITH CHICKEN AND RED PEPPER

Tabbouleh With Chicken and Red Pepper image

I used rotisserie chicken, shredded, for this recipe. I went easy on the mint and added a bit more lemon juice too.....such a healthy & yummy lunch!

Provided by Meredith .F

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup bulgur
1/2 cup boiling water
1 1/2 cups plum tomatoes, diced
3/4 cup cooked chicken breast, shredded
3/4 cup fresh flat-leaf parsley, minced
1/2 cup red bell pepper, finely chopped
1/2 cup English cucumber, diced
1/4 cup of fresh mint, minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.
Add tomato and remaining ingredients; toss well.

Nutrition Facts : Calories 337.2, Fat 12, SaturatedFat 2.3, Cholesterol 44.1, Sodium 650.2, Carbohydrate 38.5, Fiber 10.5, Sugar 6.2, Protein 22.8

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