Chicken Tabbouleh with Tahini Drizzle

Chicken Tabbouleh with Tahini Drizzle Recipe
One sure sign that the bulgur is done is that little holes will form on top.

Yield:

Serves 4 (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 37 Minutes

Nutritional Information

Calories 395
Fat 18.2 g
Satfat 3 g
Monofat 8.8 g
Polyfat 5.1 g
Protein 21.5 g
Carbohydrate 41 g
Fiber 10.9 g
Cholesterol 48 mg
Iron 4.2 mg
Sodium 573 mg
Calcium 127 mg

Ingredients

1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
3 cups chopped tomato
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1/4 cup tahini (roasted sesame seed paste)
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon water

Preparation

1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.

2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.

3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.

Note:

Mark Bittman,

September 2011
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