Name: Roasted chicken with minted tabouli salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: lebanese
Ingredients: 85g burghul; 375ml chicken stock; 4 single chicken breast fillets; Olive oil spray; Sea salt & freshly ground pepper; 1 Lebanese cucumber, finely chopped; 2 shallots, finely chopped; 2 vine-ripened tomatoes, finely chopped; 500.00 ml fresh continental parsley leaves, chopped; 250.00 ml fresh mint leaves, chopped; 18.20 gm olive oil; 42.00 gm fresh lemon juice

Roasted chicken with minted tabouli salad

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Ingredients:

85g burghul
375ml chicken stock
4 single chicken breast fillets
Olive oil spray
Sea salt & freshly ground pepper
1 Lebanese cucumber, finely chopped
2 shallots, finely chopped
2 vine-ripened tomatoes, finely chopped
500.00 ml fresh continental parsley leaves, chopped
250.00 ml fresh mint leaves, chopped
42.00 gm fresh lemon juice

Instructions:

Combine the burghul and chicken stock in a ceramic or glass dish, cover, and let soak for 30 minutes. Drain thoroughly.
1. Preheat the oven to 180°C. 2. Coat chicken with oil and season with salt and pepper. 3. Sear chicken in a hot non-stick pan for 2 minutes per side until golden. 4. Transfer chicken to a baking tray and bake for 7-10 minutes, until cooked through. 5. Rest the chicken covered with foil for 5 minutes before slicing.
Combine chicken, burghul, cucumber, shallots, tomatoes, parsley, mint, olive oil, and lemon juice in a bowl. Mix gently to combine all flavors. Season with salt and pepper to taste. Enjoy!

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