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Grilled Lemon Herb Chicken with Quinoa-Free Tabbouleh
Grilled Lemon Herb Chicken with Quinoa-Free Tabbouleh

Grilled Lemon Herb Chicken with Quinoa-Free Tabbouleh
A refreshing and light dinner featuring grilled chicken and a vibrant tabbouleh salad.
Grilled Lemon Herb Chicken with Quinoa-Free Tabbouleh

To provide a balanced meal with lean protein and fresh vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 50
    g
     parsley
  • 20
    g
     mint
  • 2
    item
     tomato
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 100
    g
     bulgur wheat
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Lemon Herb Chicken with Quinoa-Free Tabbouleh
Instructions:
  1. Marinate the chicken breast with juice of half a lemon, 1 tbsp olive oil, salt, and pepper for at least 15 minutes.
  2. Cook bulgur wheat according to package instructions and let it cool.
  3. Chop parsley, mint, tomatoes, cucumber, and red onion finely.
  4. Mix the chopped vegetables with the cooled bulgur wheat.
  5. Add juice of the remaining half lemon and 1 tbsp olive oil to the tabbouleh. Season with salt and pepper.
  6. Grill the marinated chicken breast on medium heat for about 6-7 minutes on each side or until fully cooked.
  7. Serve the grilled chicken alongside the tabbouleh.
Nutrition Per Serving 600 g Per 100g
Energy 763 kcal 127 kcal
Protein 45 g 7.5 g
Fibre 12 g 2.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 30 g 5.0 g
  • 200
    g
     chicken breast
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 50
    g
     parsley
  • 20
    g
     mint
  • 2
    item
     tomato
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 100
    g
     bulgur wheat
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Marinate the chicken breast with juice of half a lemon, 1 tbsp olive oil, salt, and pepper for at least 15 minutes.

Cook bulgur wheat according to package instructions and let it cool.

Chop parsley, mint, tomatoes, cucumber, and red onion finely.

Mix the chopped vegetables with the cooled bulgur wheat.

Add juice of the remaining half lemon and 1 tbsp olive oil to the tabbouleh. Season with salt and pepper.

Grill the marinated chicken breast on medium heat for about 6-7 minutes on each side or until fully cooked.

Serve the grilled chicken alongside the tabbouleh.

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