CHICKEN WITH TABBOULEH (BAREFOOT CONTESSA) INA GARTEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken With Tabbouleh (Barefoot Contessa) Ina Garten image

You can use a previously roasted chicken for this healthy salad. I reduced the amount of salt from original recipe. It is best after sitting in the fridge for 24 hours. Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product.

Provided by cookiedog

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups boiling water (or chicken broth)
1 cup Bulgar wheat
1/4 cup fresh lemon juice (2 lemons)
olive oil
kosher salt
2 chicken breasts, bone in, skin on
fresh ground black pepper
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh flat leaf parsley
1 cup chopped fresh mint leaves
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 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, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

Nutrition Facts : Calories 104.2, Fat 3.6, SaturatedFat 1, Cholesterol 23.2, Sodium 35.2, Carbohydrate 9.4, Fiber 2.5, Sugar 2.2, Protein 9.4

There are no comments yet!