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Chicken with Tabbouleh


  • 1.5 cups boiling Water

  • 1 cup bulgur

  • 0.25 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 scallion white and green parts (1 bunch)

  • 1 cup chopped fresh Mint leaf 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


  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

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