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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour. | 3. Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle. | 4. Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups	boiling	0.0	0.0	0.0	0.0
bulgar wheat	1	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1/4	cup		477.36	0.0	0.0	54.0
olive oil				477.36	0.0	0.0	54.0
chicken breast	1			780.1798	0.0	94.5741	41.9573
kosher salt				-	-	-	-
black pepper				-	-	-	-
scallion	1	cup	minced	32.0	7.34	1.83	0.19
mint leaf	1/2	cup	chopped	-	-	-	-
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
cucumber	1	halved	unpeeled diced	-	-	-	-
cherry tomato	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.