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

Recipe «Roasted chicken with minted tabouli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.