Chicken Tabbouleh with Tahini Drizzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One sure sign that the bulgur is done is that little holes will form on top. Ingredients:
1 1/4 cups water |
1 cup uncooked bulgur, rinsed and drained |
2 tablespoons olive oil, divided |
1 teaspoon kosher salt, divided |
1/2 pound skinless, boneless chicken thighs |
1/2 teaspoon freshly ground black pepper |
3 cups chopped tomato |
1 cup chopped fresh parsley |
1 cup chopped fresh mint |
1 cup chopped green onions |
1 teaspoon minced garlic |
1/4 cup tahini (roasted sesame seed paste) |
1/4 cup plain 2% reduced-fat greek yogurt |
3 tablespoons fresh lemon juice |
1 tablespoon water |
Directions:
1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.
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