One of my favorite meals is tabouleh because it is clean, fresh, and healthy. It is typically made with tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. I usually eat it as a side dish in the summer paired with some chicken, but because it’s the new year and I (along with everyone else) overindulged during the holidays, I felt this was a great recipe to make in the new year. I meal prepped this recipe and it served for 4 small meals.
Ingredients:
Boxed Tabouleh Mix
EVOO
1 Cup Cherry Tomatoes
1/2 Cup Feta Cheese
2 TBSP Mint
1/2 Cup Pitted Kalamata Olives, cut in half
Lemons
1/2 Cup Uncooked Quinoa
2 Small Cucumbers
1 1/4 Cups Water
1 Package Chicken Thighs
Salt, Pepper, Garlic Salt, Onion Powder, Smoked Paprika (optional), Cayenne Pepper (optional)
Tabouleh Ingredients minus Chicken and Spices
Instructions:
Follow the directions on the box for the tabouleh (don’t add tomato, like it says on the box)
In a small saucepan, toast quinoa over medium heat for approximately 2 minutes
Pour water over quinoa and turn to low heat
Cook until quinoa is fluffy and water is cooked off (you made need to add more water if the quinoa is not tender when you taste)
Chiffonade mint
When quinoa is cooled, add with mint to tabouleh, stir to combine, and place in fridge
Tabouleh ready to be cooled
While tabouleh is finishing in the fridge, season chicken with seasonings of choice
If you are meal prepping, continue the below instructions right away. It not, follow the below about 10 minutes before serving
Bring a grill pan to medium-high heat
Once pan is hot, add chicken and cook until brown (approximately 3-4 minutes)
Flip and repeat
Turn down heat and cover with aluminum foil or pot cover and cook for another 2-3 minutes, or until cooked through (to test, cut through the thickest part of the chicken)
Once chicken is cooked, remove from heat
Cut tomatoes in half and dice cucumbers
Ready to serve up!
When ready to plate, spoon tabouleh mixture on plate, top with feta cheese and olives
Serve with chicken, tomatoes, and cucumber
Optional: squeeze 1/2 lemon over chicken and tabouleh
Served up!
- Boxed Tabouleh Mix
- EVOO
- 1 Cup Cherry Tomatoes
- 1/2 Cup Feta Cheese
- 2 TBSP Mint
- 1/2 Cup Pitted Kalamata Olives, cut in half
- Lemons
- 1/2 Cup Uncooked Quinoa
- 2 Small Cucumbers
- 1 1/4 Cups Water
- 1 Package Chicken Thighs
- Salt, Pepper, Garlic Salt, Onion Powder, Smoked Paprika (optional), Cayenne Pepper (optional)
- Follow the directions on the box for the tabouleh (don't add tomato, like it says on the box)
- In a small saucepan, toast quinoa over medium heat for approximately 2 minutes
- Pour water over quinoa and turn to low heat
- Cook until quinoa is fluffy and water is cooked off (you made need to add more water if the quinoa is not tender when you taste)
- Chiffonade mint
- When quinoa is cooled, add with mint to tabouleh and stir to combine
- While tabouleh is finishing in the fridge, season chicken with seasonings of choice
- If you are meal prepping, continue the below instructions right away. It not, follow the below about 10 minutes before serving
- Bring a grill pan to medium-high heat
- Once pan is hot, add chicken and cook until brown (approximately 3-4 minutes)
- Flip and repeat
- Turn down heat and cover with aluminum foil or pot cover and cook for another 2-3 minutes, or until cooked through (to test, cut through the thickest part of the chicken)
- Once chicken is cooked, remove from heat Cut tomatoes in half and dice cucumbers
- When ready to plate, spoon tabouleh mixture on plate, top with feta cheese and olives
- Serve with chicken, tomatoes, and cucumber
- Optional: squeeze 1/2 lemon over chicken and tabouleh