Grilled Chicken and Tabbouleh


Tabbouleh, a simple ethnic touch to a regular weeknight grilled chicken routine. Low in fat, yet high in fiber, essential nutrients, complex carbohydrates, light yet filling and tasty….perfect!


  • 1 1/2 cups boiling water
  • 1 cup bulgar wheat
  • Juice of 2 lemons
  • EVOO
  • Kosher salt and fresh ground pepper
  • 2 skinless boneless chicken breasts
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh basil leaves (2 bunches)
  • 1 cup chopped fresh flat-leaf parsley (1 bunch)
  • 1 cucumber, medium-diced
  • 2 cups halved cherry tomatoes 

Pour boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover and allow bulgar to stand at room temperature for now.

In the meanwhile set grill to medium-low, prepare chicken breasts with light seasoning, EVOO, and a squeeze of lemon juice. Grill about 5 minutes on one side and 10 minutes on the other.

Add the scallions, basil, parsley, cucumber, tomatoes, dash of salt and pepper, and a final squeeze of lemon to the bulgar wheat.

To serve I sliced up some avocado, serving the flesh with the chicken and reserving the shell as a bowl to serve the tabbouleh. Bon appetit!

(Adapted from recipe by FoodNetwork’s Barefoot Contessa)

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