Healthy Recipes: Herb Marinated Lemon Chicken With Tabbouleh
A delicious and filling low salt meal, also low in saturated fat! Fresh parsley and mint with the zingy lemon make this full of flavour.
Here's what you'll need and how to make it -
Herb Marinated Lemon Chicken With Tabbouleh
Prep time: 15 minutes and cooling time
Cook time: 25 minutes
Serves: 4
Ingredients:
2 lemons
1 tbsp extra virgin olive oil
25g chopped fresh parsley
4 skinless boneless chicken breasts, scored (500g)
200g bulghar wheat
4 tomatoes, diced (280g)
1 tbsp chopped fresh mint, from a living pot of mint
Method:
Preheat the oven to 200oC, gas mark 6.
Mix together the zest and juice of 1 lemon, the oil and 1 tbsp parsley. Add the chicken and marinate for 10-15 minutes.
Meanwhile, cook the bulghar wheat in a small saucepan with 200ml water, Simmer gently covered for 5 minutes. Cool with the lid on.
Place the chicken in a small roasting tin and roast for 25 minutes.
Mix the tomatoes, remaining parsley, mint and juice of the remaining lemon into the bulghar wheat and serve with the chicken, pouring over the left over juices.
Hint and tip:
Serve the Tabbouleh with grilled white fish for another delicious low fat lunch
Have you tried this recipe? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK
Cara Mason @cara_mason