Chicken Tabbouleh Recipe With Roasted Veggies & Tahini

Name: Chicken Tabbouleh Recipe With Roasted Veggies & Tahini
Cuisine: Middle Eastern
Ingredients: 4 cups cooked bulgur wheat; 1 cup chopped fresh parsley, tightly packed; 1/2 cup chopped basil, tightly packed (optional); 1 shallot or 1 medium red onion, diced; 3 Roma tomatoes, diced; 1 cucumber, peeled and diced; 3 tablespoons extra virgin olive oil; 1 1/2 tablespoon garlic, minced; 1 tablespoon fresh oregano, chopped; juice from 1 lemon; sea salt & pepper to taste; 150g butternut squash, cut into 1/2 to 1-inch pieces; 150g Brussels sprouts, quartered; spray olive oil; Chicken (or choice of protein); 1 1/2 lb chicken breasts, raw; 1 tablespoon cumin; pinch of sea salt & pepper; Tahini sauce (optional but recommended – OMIT to reduce per serving calories by 108 and fat by 10g); 6 tablespoons tahini; 8 tablespoons warm water; juice from 1/2 lemon (or more to taste); sea salt & pepper to taste

7 steps

Updated at: Thu, 17 Aug 2023 09:02:14 GMT

Ingredients

5 servings

4 cupsbulgur wheat

cooked

1 cupfresh parsley

chopped, tightly packed

½ cupbasil

chopped, tightly packed, optional

3 tablespoonsextra virgin olive oil

1 ½ tablespoongarlic

minced

1 tablespoonfresh oregano

150gbutternut squash

cut into 1/2 to 1-inch pieces

150gBrussels sprouts

1.5 lbchicken breasts

raw

1 tablespooncumin

sea salt

pepper

Tahini sauce

optional but recommended - to reduce per serving calories by 108 and fat by 10g

6 tablespoonstahini

8 tablespoonswater

warm

0.5lemon

juice from, or more to taste

sea salt

pepper

to taste

Instructions

Step 1

Set oven to 420F/216C.

Step 2

Cook bulgur wheat according to the instructions given on the package. TIP: to add more flavor to the bulgur wheat, cook it using vegetable stock. Set aside and allow to cool once finished.

Step 3

Place roasted veggies on a baking tray lined with parchment paper. Spray with a little olive oil and add a pinch of sea salt & pepper. Roast in the oven for 15 – 20 minutes, or until the veggies are crisp tender and the outside edges are browned slightly. Set aside to cool once finished.

Step 4

In a large bowl, mix together the ingredients for the tabbouleh – except for the oil, garlic, herbs and lemon juice – using a wooden spatula. Mix together the oil, garlic, oregano, lemon and sea salt & pepper in a separate small bowl or cup. Add the roasted vegetables to the tabbouleh, then pour in the oil. Gently fold everything together.

Step 5

Set a nonstick skillet on medium-high heat. Season the chicken breasts, spray the skillet with olive oil once hot, then add the chicken to the skillet. Sear the chicken on one side for 3 to 4 minutes, then flip the chicken over and bake in the oven for 8 to 10 minutes, or until the chicken is cooked through.

Step 6

Mix together the ingredients for the tahini sauce, it should be creamy, thick yet somewhat runny. If you need it to be thinner, simply add tablespoons of water (or lemon) until you reach your desired consistency.

Step 7

Build your meals and drizzle tahini sauce on top!

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