Name: Warm Chicken Tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (160g) burghul; 600g chicken tenderloins, sliced thinly; 2 cloves garlic, crushed; 2/3 cup (160ml) lemon juice; 1/4 cup (60ml) olive oil; 250g cherry tomatoes, halved; 4 green onions, chopped coarsely; 1 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped fresh mint

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Ingredients

(Servings: 4)

1 cup (160g) burghul

600g chicken tenderloins, sliced thinly

2 cloves garlic, crushed

2/3 cup (160ml) lemon juice

1/4 cup (60ml) olive oil

250g cherry tomatoes, halved

4 green onions, chopped coarsely

1 cup coarsely chopped fresh flat-leaf parsley

1 cup coarsely chopped fresh mint

Steps

Place burghul in a small bowl; cover with boiling water. Stand for 15 minutes; drain. Using hands, squeeze out as much excess water as possible.

Meanwhile, combine chicken, garlic, and 1 tablespoon each of the lemon juice and olive oil in a medium bowl; stand for 5 minutes.

Heat 1 tablespoon of the olive oil in a wok or large frying pan; stir-fry chicken mixture, in batches, until chicken is browned all over and cooked through. Cover to keep warm.

Place burghul with tomato and onion in the wok; stir-fry until onion softens, then remove from heat.

Add chicken mixture, parsley, mint, remaining lemon juice and olive oil; toss gently to combine.

Nutrition Facts

Calories

496kcal

24%
Fat

20g

30%
Saturated Fat

4g

20%
Carbohydrates

41g

13%
Fiber

8g

32%
Sugar

7g

14%
Protein

34g

68%
Cholesterol

97mg

32%
Sodium

128mg

5%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Burghul is hulled and steamed wheat kernals; also called bulghur wheat.

Source: Women’s Weekly 50 fast chicken fillets. 2004.

Warm Chicken Tabbouleh

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts