Directions:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.02 Kcal (687 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 29.19mg | 10% | |
| Sodium | 206.62mg | 9% | |
| Potassium | 544.9mg | 12% | |
| Total Carbs | 18.55g | 6% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 9.61g | 19% | |
| Vitamin C | 39.2mg | 65% | |
| Vitamin A | 2mg | 66% | |
| Iron | 237.7mg | 1321% | |
| Calcium | 125.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 63.63 Kcal (266 kJ) | ||
| Calories from fat | 17.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 8% | |
|---|---|---|---|
| Cholesterol | 11.32mg | 10% | |
| Sodium | 80.15mg | 9% | |
| Potassium | 211.38mg | 12% | |
| Total Carbs | 7.2g | 6% | |
| Sugars | 0.86g | 9% | |
| Dietary Fiber | 2.16g | 22% | |
| Protein | 3.73g | 19% | |
| Vitamin C | 15.2mg | 65% | |
| Vitamin A | 0.8mg | 66% | |
| Iron | 92.2mg | 1321% | |
| Calcium | 48.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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