Greek Chicken and Tabbouleh Salad
This dish combines juicy lemon-oregano Greek chicken with fresh tabbouleh made from parsley, tomatoes, cucumber, and bulgur. It’s bright, herby, filling without being heavy, and ideal for lunch or dinner.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 2
Ingredients
Greek Chicken
2 chicken breasts, thinly sliced
1 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper
Tabbouleh Salad
¼ cup fine bulgur wheat
½ cup hot water
1 cup fresh parsley, finely chopped
¼ cup fresh mint, chopped
½ cup cherry tomatoes, finely diced
½ cucumber, finely diced
Juice of ½ lemon
1 tbsp olive oil
Salt to taste
Optional Add-ons
Crumbled feta cheese
Kalamata olives
Greek yogurt or tzatziki
Instructions
1️⃣ Prepare Chicken
Mix olive oil, lemon juice, garlic, oregano, paprika, salt & pepper
Toss chicken in marinade and rest 10 minutes
Grill or pan-sear on medium-high heat 5–6 minutes per side until golden and cooked through
Rest and slice
2️⃣ Make Tabbouleh
Place bulgur in a bowl and pour hot water over it
Cover and let soak 10 minutes, then fluff
Add parsley, mint, tomatoes, cucumber
Toss with lemon juice, olive oil, and salt
3️⃣ Assemble
Plate tabbouleh
Top with sliced Greek chicken
Add feta, olives, or yogurt if desired
Tips
Chop herbs very finely for authentic tabbouleh
For low-carb version, replace bulgur with cauliflower rice
Add extra lemon for brightness
Great for meal prep (keep chicken and salad separate)
Frequently Asked Questions
Is this weight-loss friendly?
Yes — lean protein, fiber-rich herbs, minimal oil
Can I make it gluten-free?
Yes — substitute bulgur with quinoa or cauliflower rice
Can I make it dairy-free?
Yes — skip feta and yogurt
Can I serve it cold?
Absolutely — perfect chilled or room temperature
Nutritional Information
Calories: 380 kcal
Protein: 35 g
Carbs: 28 g
Fat: 14 g
Fiber: 6 g