with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
Ingredients: Chicken breast • Zucchini • Sweet bell pepper • Red onion • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soya oil, water, liquid whole egg, frozen egg yolk, white vinegar, sugar, salt, spice extract, concentrated lemon juice, calcium disodium EDTA) (egg) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bulgur Wheat
0.5 cup
Sweet Bell Pepper
1 unit(s)
Parsley
7 g
Red Onion
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Turkish Spice Blend
8 g
Mayonnaise
2 tbsp
Zucchini
1 unit(s)
Mixed Olives
30 g
Salt
0.625 tsp
Oil
2.5 tbsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- To a medium pot, add broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt.
- Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Zest, then juice lemon.
- To a small bowl, add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice, then stir to combine. (NOTE: This is your lemon-feta sauce.)
- Halve zucchini lengthwise.
- Halve pepper, then core.
- Peel, then quarter onion, leaving the root intact.
- To a medium bowl, add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend. Season with salt and pepper, then toss to combine. Set aside.
- Pat chicken dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.
- To one side of the grill, add veggies. Close lid and grill for 9-12 min, flipping once, until veggies are tender-crisp.
- Meanwhile, add chicken to the other side of the grill. Cook for 12-14 min, flipping halfway through, until chicken is cooked through.**
- Transfer chicken to a plate, then cover to keep warm.
- Transfer veggies back to the medium bowl.
- Remove the root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
- To a large bowl, add bulgur, veggies, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide tabbouleh between plates.
- Top with grilled chicken.
- Dollop lemon-feta sauce over top.
If you've opted to get chicken breasts, season and grill in the same way the recipe instructs you to season and grill pork chops, increasing grilling time to 12-14 min, until cooked through.**
820
kcal
Calories
46
g
Fat
11
g
Saturated Fat
57
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
50
g
Protein
160
mg
Cholesterol
1440
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Grilled Veggie Tabouleh and Lemon-Feta Sauce
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
