Grilled Chicken And Tabbouleh Wraps Recipes

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SPICED GRILLED CHICKEN WITH CAULIFLOWER "RICE" TABBOULEH



Spiced Grilled Chicken with Cauliflower

Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.

Provided by Carolyn Malcoun

Categories     Healthy BBQ & Grilled Chicken Breast Recipes

Time 35m

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons dried marjoram
¾ teaspoon salt, divided
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken breast, trimmed
¼ cup lemon juice
2 cups fresh riced cauliflower (see Tip)
2 cups flat-leaf parsley leaves
1 cup diced cucumber
1 cup halved cherry tomatoes
¼ cup sliced scallions

Steps:

  • Preheat grill to medium-high.
  • Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
  • Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
  • Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
  • Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 8.5 g, Cholesterol 82.8 mg, Fat 21.1 g, Fiber 3.3 g, Protein 28.3 g, SaturatedFat 3.2 g, Sodium 522.2 mg, Sugar 3.2 g

CHICKEN WITH TABBOULEH



Chicken with Tabbouleh image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

  • 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.

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