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Chicken Tabbouleh

Chicken.delights's picture
  Bulgur/Cracked wheat 1 Cup (16 tbs)
  Hot tap water 3 Cup (48 tbs)
  Chicken breasts/Chicken legs 2 Pound, deboned and skinned
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil/Vegetable oil 2 Teaspoon
  Butter/Margarine 1 Teaspoon
  Minced fresh parsley 2 Cup (32 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Fresh lemon juice 7 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Thin lemon slices 4

1. Place bulgur in medium bowl. Pour hot water over bulgur; let stand 30 minutes.
2. Cut chicken into 1/2-inch cubes; sprinkle with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons oil and the butter in large skillet over medium heat. Add chicken; cook, stirring often until chicken is golden, 3 to 5 minutes. Set aside.
3. Drain bulgur and place in large bowl; add chicken, parsley, onion, 1/2 cup oil, the lemon juice, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper and the garlic powder. Toss well. Cover and refrigerate at least 1 hour. Garnish with lemon.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2671 Calories from Fat 1203

% Daily Value*

Total Fat 136 g209.2%

Saturated Fat 22.3 g111.6%

Trans Fat 0.2 g

Cholesterol 536.9 mg179%

Sodium 2640.6 mg110%

Total Carbohydrates 135 g45.1%

Dietary Fiber 32 g128%

Sugars 5.7 g

Protein 231 g462.7%

Vitamin A 108.2% Vitamin C 260.1%

Calcium 29% Iron 83.1%

*Based on a 2000 Calorie diet

Chicken Tabbouleh Recipe