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Tabouleh and Chicken Salad

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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

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

Tabouleh ready to be cooled

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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!

Ready to serve up!

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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!

Served up!

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Tabouleh and Chicken Salad
Serves 4
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Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
241 calories
25 g
56 g
10 g
15 g
4 g
373 g
448 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
373g
Servings
4
Amount Per Serving
Calories 241
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 56mg
19%
Sodium 448mg
19%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
18%
Sugars 5g
Protein 15g
Vitamin A
25%
Vitamin C
31%
Calcium
17%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Boxed Tabouleh Mix
  2. EVOO
  3. 1 Cup Cherry Tomatoes
  4. 1/2 Cup Feta Cheese
  5. 2 TBSP Mint
  6. 1/2 Cup Pitted Kalamata Olives, cut in half
  7. Lemons
  8. 1/2 Cup Uncooked Quinoa
  9. 2 Small Cucumbers
  10. 1 1/4 Cups Water
  11. 1 Package Chicken Thighs
  12. Salt, Pepper, Garlic Salt, Onion Powder, Smoked Paprika (optional), Cayenne Pepper (optional)
Instructions
  1. Follow the directions on the box for the tabouleh (don't add tomato, like it says on the box)
  2. In a small saucepan, toast quinoa over medium heat for approximately 2 minutes
  3. Pour water over quinoa and turn to low heat
  4. 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)
  5. Chiffonade mint
  6. When quinoa is cooled, add with mint to tabouleh and stir to combine
  7. While tabouleh is finishing in the fridge, season chicken with seasonings of choice
  8. If you are meal prepping, continue the below instructions right away. It not, follow the below about 10 minutes before serving
  9. Bring a grill pan to medium-high heat
  10. Once pan is hot, add chicken and cook until brown (approximately 3-4 minutes)
  11. Flip and repeat
  12. 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)
  13. Once chicken is cooked, remove from heat Cut tomatoes in half and dice cucumbers
  14. When ready to plate, spoon tabouleh mixture on plate, top with feta cheese and olives
  15. Serve with chicken, tomatoes, and cucumber
  16. Optional: squeeze 1/2 lemon over chicken and tabouleh
beta
calories
241
fat
10g
protein
15g
carbs
25g
more
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