Chicken Tabbouleh with Tahini Drizzle

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 37 Minutes

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 18.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 8.8g
  • Polyunsaturated fat: 5.1g
  • Protein: 21.5g
  • Carbohydrate: 41g
  • Fiber: 10.9g
  • Cholesterol: 48mg
  • Iron: 4.2mg
  • Sodium: 573mg
  • Calcium: 127mg

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