Chicken tabbouleh
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 10 as a side |
Ingredients
- pinch salt and pepper
- 3 tbsp canola oil
- 500 g skinless chicken breast
- 2 lemon, zested
- 1/2 cucumber, seeded and chopped in small cubes
- 4 tbsp mint, finely chopped
- 4 spring onions, finely sliced
- 1 big handful Italian parsley, finely chopped
- 3 plum tomatoes, seeds removed and cut in small cubes
- 1 1/4 cups boiling water
- large pinch cinnamon
- 5 ml honey
- 200 g bulgur wheat
- 1 garlic clove, chopped
- 40 ml olive oil
- 30 ml lemon juice
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Cooking Instructions
- 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 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 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 through the bulgur wheat salad and check the seasoning. Garnish with mint and serve.
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