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Shawarma spiced chicken with tabbouleh
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An aromatic Persian spice paste enhances tender chicken breast and complements a herby grain salad.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 4
120g bulgur wheat, rinsed and drained
4 chicken breast fillets
2 tbsp shawarma paste
1½ tbsp olive oil
1 Essential red onion, finely chopped
4 Essential plum tomatoes, finely chopped
100g pack flat leaf parsley, leaves chopped
25g pack mint, most leaves chopped
2 lemons, juice of 1½, ½ cut into wedges
2 tbsp natural yogurt
1 Bring a pan of salted water to the boil, then add the bulgur wheat and simmer for 15 minutes until tender. Drain and rinse the bulgur under cold water, then tip into a large bowl.
2 Meanwhile, coat the chicken in the shawarma paste and ½ tbsp oil. Heat a griddle pan over a medium heat and cook the chicken for 7-8 minutes on each side, until cooked through, the juices run clear and there is no pink meat.
3 Add the onion, tomatoes, parsley and chopped mint to the bulgur. Toss with the lemon juice and remaining 1 tbsp oil; season. Divide between 4 plates, add the chicken, a dollop of yogurt and the reserved mint. Serve with the lemon wedges.
Typical values per serving:
Energy |
1,692kJ 402kcals |
---|---|
Fat | 11g |
Saturated Fat | 2.1g |
Carbohydrate | 24g |
Sugars | 5.1g |
Protein | 50g |
Salt | 0.9g |
Fibre | 3.9g |
Low in fat
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