Chicken tabbouleh
INGREDIENTS
- 30ml lemon juice
- 40ml olive oil
- 1 garlic clove, chopped
- 1 cup bulgur wheat
- 5ml honey
- Large pinch cinnamon
- 1¼ cups boiling water
- 3 plum tomatoes, seeds removed and cut in small cubes
- 1 large bunch Italian parsley, finely chopped
- 4 spring onions, finely sliced
- ½ bunch mint, finely chopped
- ½ cucumber, seeded and chopped in small cubes
- Zest of 1 lemon
- 500g skinless chicken breast
- 10ml canola oil
- Pinch salt and pepper
METHOD
Marinate the chicken breasts in a bowl with canola oil, black pepper and lemon zest for half an hour.
In another bowl, whisk the olive oil, lemon juice, garlic, cinnamon and honey together and set aside.
Place bulgur wheat in a large bowl, season lightly and top with the boiling water. Cover the bowl with plastic wrap and allow it to stand for about 20 minutes.
Flake the bulgur wheat with a fork and then add the dressing and combine well. Add the chopped tomato and cucumber, parsley, spring onions and mint.
Place in the fridge to chill.
Season and then grill the chicken breast on a griddle pan until cooked and allow to cool before slicing into blocks.
Toss the chicken with the bulgur wheat salad and check the seasoning.
Garnish with mint and serve.
Serves: 5 mains and 10 sides, Preparation time: 40min, Cooking time: 15min
INGREDIENTS READY TO GO
Everything you need for this recipe has been added to a shopping basket on www.woolworths.co.za
