Carb Smart Halloumi, Chicken and Tabbouleh Bowls

Quick

Under 50g of Carbs

with Creamy Sesame Sauce

8 min

Difficulty: 2/3

African

Golden squeaky cheese? Yes please! With sliced chicken and halloumi sitting pretty on top of whole grain bulgur with tender veggies and a super sauce, this dinner has it all. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken tenders • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet bell pepper • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Parsley.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Zester

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Tags

Quick

Under 50g of Carbs

SEO

Ingredients

Halloumi Cheese

1 unit(s)

Bulgur Wheat

0.5 cup

Tahini Sauce

2 tbsp

Sweet Bell Pepper

1 unit(s)

Mayonnaise

2 tbsp

Baby Tomatoes

113 g

Parsley

7 g

Lemon

0.5 unit(s)

Chicken Breast Tenders

310 g

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Meanwhile, halve tomatoes.
Core, then cut pepper into 1/2-inch pieces.
Roughly chop parsley.
Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Zest, then juice half the lemon (use all for 4 servings).
To a small bowl, add tahini sauce, mayo and 1/2 tbsp (1 tbsp) lemon. Whisk to combine.

Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Transfer to a plate and cover to keep warm.
Carefully wipe out pan.
Add 1/2 tbsp (1 tbsp) oil, to the same pan over medium heat, then peppers. Cook 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
Transfer to a plate.

To the same pan (used in step 3) halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook 1-3 min per side, until golden.

Fluff bulgur with a fork.
Stir in lemon zest, tomatoes, peppers and parsley. Stir to combine.

Thinly slice chicekn.
Divide bulgur between bowls.
Top with chicken and halloumi.
Drizzle creamy tahini dressing over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Carefully wipe out pan. Use the same pan to cook peppers.