Grilled Lemon Chicken With Tabbouleh Recipes

GREEK LEMON GRILLED CHICKEN WITH CAULIFLOWER TABBOULEH

Steps:

• In a small bowl whisk together all of the marinade ingredients for the chicken. Place the chicken breasts and marinade in a freezer bag, press out the air and seal it. Massage the marinade into the chicken and refrigerate for 1-2 hours.
• While the chicken marinates make the tabbouleh. Pulse the parsley and mint together in a food processor until finely chopped. You can also do this with a knife if you prefer. In a large bowl combine the cauliflower rice, parsley and mint, cucumber, tomatoes, green onion, olive oil, lemon juice, red pepper flakes, salt and pepper. Toss everything together until combined and taste for seasoning. Refrigerate until ready to serve.
• Preheat your grill to medium-high heat, approximately 400° F. Spray the grates with oil and place the chicken breasts on. Grill for approximately 5-7 minutes then flip them over and grill another 5-7 minutes. Time will vary depending on the size of your chicken breasts. The internal temperature will be 165° F. when they are cooked through. Let the chicken rest for 5-10 minutes before slicing it.
• To serve, fill bowls with the cauliflower tabbouleh and top them with slices of the grilled chicken.

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

CHICKEN WITH TABBOULEH

Steps:

• 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.