Are you searching for a great meal to make once and have dinner or pack-able lunches for the week? This is what I made yesterday and am looking forward to eating all week! It’s Barefoot Contessa’s Chicken with Tabbouleh.
The ingredients are so fresh and it’s satisfyingly healthy.
If you can make this ahead, it tastes much better once the flavors have marinated together a bit. I made my chicken and bulgur the night before and then assembled everything the next morning. Also, pay attention to the type of bulgur wheat you are using. I bought quick cooking bulgur wheat, so had to adjust the ratio of water/lemon/olive oil that the bulgur soaks in according to the directions on the package.
I served mine with some crumbled feta on top – it was the perfect finishing touch!
- 1 1/2 cups boiling water
- 1 cup bulgur wheat
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- Olive oil
- Kosher salt
- 1 whole (2 split) chicken breast, bone in, skin on (I just bought boneless chicken breasts)
- Freshly ground black pepper
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (I don’t like mint, unless it’s in a mojito!!, so I was tempted to leave it out, but it ended up not being too overpowering. If you don’t like mint, you could sub it for something else, like basil.)
- 1 cup chopped fresh flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
- 2 cups halved cherry tomatoes (I used roma tomatoes, which worked just as well.)
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. (*Note: Ina calls for 2 teaspoons salt, but I thought this was too much. Start with 1 and add more later if necessary.) Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.