Roasted chicken with minted tabouli salad

Cooking Salads Roasted chicken with minted tabouli salad

Detailed step-by-step description of how to cook the dish "Roasted chicken with minted tabouli salad". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Place the burghul and chicken stock into a ceramic or glass dish. Cover and set aside for 30 minutes to soak. Drain well.
  2. Meanwhile, preheat oven to 180°C. Lightly spray the chicken with oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat. Cook the chicken breasts for 2 minutes on each side or until golden. Place on a baking tray. Bake for 7-10 minutes or until just cooked through. Cover with foil and set aside for 5 minutes to rest before slicing.
  3. Place the chicken, burghul, cucumber, shallots, tomatoes, parsley, mint, olive oil and lemon juice in a bowl and toss to combine. Season with salt and pepper. Serve.

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1/2 cup burghul
1 1/2 cups Massel chicken style liquid stock
4 single chicken breast fillets
Olive oil spray
Sea salt & freshly ground pepper
1 Lebanese cucumber, finely chopped
2 shallots, finely chopped
2 vine-ripened tomatoes, finely chopped
2 cups fresh continental parsley leaves, chopped
1 cup fresh mint leaves, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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