Mediterranean Chicken with Tabbouleh Recipe

Mediterranean Chicken with Tabbouleh Recipe

Tabbouleh is such a great salad. It combines all the classic ingredients of the Mediterranean: tomatoes, cucumbers. herbs (parsley, mint), olive oil and lemon. While it is not a Greek dish, it definitely combines ingredients common in the Greek cuisine and I love it!

The nutritional value of this dish needs no explaining, but I’ll go ahead just in case. First of all this salad (as most salads) is a great source of fiber, which means it keeps you full for a long time. This salad is full of antioxidants from the tomato, onion, olive oil, parsley and lemon. Also as this salad has some starch in it, it can make up a whole meal that is satisfying and filling. This salad is a bit deceptive, you may think it is light, but actually it is very filling and hearty. I actually ate only this salad for lunch and dinner the other day and I was very full.

Yield: 6 to 8 servings

Total Time: 1 hr 50 min

Prep Time: 15 min

Inactive: 1 hr

Cook Time: 35 min

INGREDIENTS FOR Mediterranean Chicken with Tabbouleh Recipe 

⭐1 1/2 cups boiling water

⭐1 cup bulgur wheat

⭐1/4 cup freshly squeezed lemon juice (2 lemons)

⭐Olive oil

⭐Kosher salt

⭐1 whole (2 split) chicken breast, bone in, skin on

⭐Freshly ground black pepper

⭐1 cup minced scallions, white and green parts (1 bunch)

⭐1 cup chopped fresh mint leaves (2 bunches)

⭐1 cup chopped fresh flat-leaf parsley (1 bunch)

⭐1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced

⭐2 cups halved cherry tomatoes

INSTRUCTIONS FOR Mediterranean Chicken with Tabbouleh Recipe

⭐Preheat the oven to 350 degrees F.

⭐In a heat-proof bowl, pour the boiling water over the bulgur wheat.

⭐Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir.

⭐Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

⭐Place the chicken breast on a baking sheet and rub it with olive oil.

⭐Sprinkle liberally with salt and pepper.

⭐Roast for 35 to 40 minutes, until just cooked.

⭐Set aside until cool enough to handle.

⭐Remove the chicken meat from the bones and discard the skin.

⭐Cut the chicken into medium dice and add to the tabbouleh.

⭐Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.

⭐Season, to taste, and serve immediately or cover and refrigerate.

⭐The flavors will improve as it sits.


⭐The finer you chop the vegetables, the better. See additional tips above.

⭐To serve a smaller crowd, simply cut the recipe in half.

⭐You can keep tabouli refrigerated in a tight-lid container for 2 days or so.

⭐It’s important to try and drain some of the juice out before refrigerating leftover tabouli.



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