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    Shawarma spiced chicken with tabbouleh

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    Shawarma spiced chicken with tabbouleh

    An aromatic Persian spice paste enhances tender chicken breast and complements a herby grain salad.

    • Low in Fat

    Preparation time: 10 minutes
    Cooking time: 20 minutes
    Total time: 30 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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