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

Lemon Herb Grilled Chicken with Quinoa-Free Tabbouleh
A refreshing and protein-rich dinner featuring grilled chicken and a vibrant tabbouleh salad.
Lemon Herb Grilled 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
  • 2
    clove
     garlic
  • 50
    g
     parsley
  • 20
    g
     mint
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 100
    g
     bulgur wheat
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Lemon Herb Grilled Chicken with Quinoa-Free Tabbouleh
Instructions:
  1. Marinate the chicken breast with juice of half a lemon, 1 tbsp olive oil, minced garlic, salt, and pepper for at least 15 minutes.
  2. Cook bulgur wheat according to package instructions and let it cool.
  3. Grill the chicken on medium heat for about 6-7 minutes on each side until fully cooked.
  4. Chop parsley, mint, cucumber, tomatoes, and red onion finely.
  5. In a bowl, mix the cooled bulgur wheat with chopped vegetables and herbs.
  6. Add remaining lemon juice and olive oil to the tabbouleh and season with salt and pepper.
  7. Serve the grilled chicken alongside the tabbouleh.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 80 g 10.0 g
Fat 30 g 3.8 g
  • 200
    g
     chicken breast
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     parsley
  • 20
    g
     mint
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 100
    g
     bulgur wheat
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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

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

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

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

In a bowl, mix the cooled bulgur wheat with chopped vegetables and herbs.

Add remaining lemon juice and olive oil to the tabbouleh and season with salt and pepper.

Serve the grilled chicken alongside the tabbouleh.

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