Name: Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g chicken breast; 2 tbsp olive oil; 2 tbsp lemon juice; 2 clove garlic; 100 g bell pepper; 100 g zucchini; 100 g cherry tomatoes; 100 g cucumber; 30 g parsley; 10 g mint leaves; 50 g bulgur wheat; 50 g feta cheese; 1 tsp black pepper; 1 tsp salt

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Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh

Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh

A gourmet-style grilled chicken served with a medley of roasted vegetables and a refreshing tabouleh without quinoa.

Ingredients:

200
g
chicken breast
2
tbsp
olive oil
2
tbsp
lemon juice
2
clove
garlic
100
g
bell pepper
100
g
zucchini
100
g
cherry tomatoes
100
g
cucumber
30
g
parsley
10
g
mint leaves
50
g
bulgur wheat
50
g
feta cheese
1
tsp
black pepper
1
tsp
salt

Preparation Time: 45 minutes

Instructions:

Preheat the grill to medium-high heat.
Marinate the chicken breast with olive oil, lemon juice, minced garlic, salt, and black pepper for at least 15 minutes.
Grill the chicken for about 6-7 minutes on each side until fully cooked.
Chop bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, and pepper.
Roast the vegetables in the oven at 200°C for about 20 minutes.
Cook bulgur wheat according to package instructions.
Mix cooked bulgur with chopped parsley, mint leaves, diced cucumber, and halved cherry tomatoes.
Crumble feta cheese over the tabouleh and mix gently.
Serve grilled chicken alongside roasted vegetables and tabouleh.

Nutrition	Per Serving 800 g	Per 100g
Energy	800 kcal	100 kcal
Protein	60 g	7.5 g
Fibre	12 g	1.5 g
Salt	2 g	0.3 g
Sugar	10 g	1.3 g
Carbohydrates	70 g	8.8 g
Fat	40 g	5.0 g

200
g
chicken breast
2
tbsp
olive oil
2
tbsp
lemon juice
2
clove
garlic
100
g
bell pepper
100
g
zucchini
100
g
cherry tomatoes
100
g
cucumber
30
g
parsley
10
g
mint leaves
50
g
bulgur wheat
50
g
feta cheese
1
tsp
black pepper
1
tsp
salt

Preheat the grill to medium-high heat.

Marinate the chicken breast with olive oil, lemon juice, minced garlic, salt, and black pepper for at least 15 minutes.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

Chop bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, and pepper.

Roast the vegetables in the oven at 200°C for about 20 minutes.

Cook bulgur wheat according to package instructions.

Mix cooked bulgur with chopped parsley, mint leaves, diced cucumber, and halved cherry tomatoes.

Crumble feta cheese over the tabouleh and mix gently.

Serve grilled chicken alongside roasted vegetables and tabouleh.

Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh

Ingredients:

Preparation Time: 45 minutes

Instructions:

Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh

Grilled Chicken with Roasted Vegetables and Quinoa-Free Tabouleh