Lentil Tabbouleh With Grilled Chicken Recipes

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CHICKEN WITH TABBOULEH



Chicken with Tabbouleh image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

GRILLED LEMON CHICKEN WITH TABBOULEH



Grilled Lemon Chicken with Tabbouleh image

Keep your cool this summer with this simple, fast, and fresh chicken dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 25m

Number Of Ingredients 9

1/2 cup bulgur
Coarse salt and ground pepper
1 1/2 cups chopped fresh parsley
1/2 English cucumber, halved, seeded, and chopped
1 large tomato, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for grill
1 small garlic clove, minced
8 boneless, skinless chicken thighs (about 2 pounds total)

Steps:

  • Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
  • In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

Nutrition Facts : Calories 363 g, Fat 19 g, Fiber 4 g, Protein 31 g

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