Simple Lemon-Oregano Chicken: A Juicy Dinner with Warm Tabbouleh
A delightful recipe for lemon-oregano chicken served with warm tabbouleh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling or Searing
- Cuisine: Mediterranean
- Diet: Low-carb
Ingredients
Scale
- 4 chicken breasts boneless and skinless
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup bulgur wheat
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice (for tabbouleh)
- 1/4 teaspoon salt (for tabbouleh)
Instructions
- Marinate the chicken in olive oil, lemon juice, oregano, garlic powder, salt, and pepper for at least 30 minutes.
- Cook bulgur wheat in boiling water for about 12 minutes, then drain and let cool.
- In a bowl, combine the cooked bulgur, tomatoes, cucumber, parsley, lemon juice, and salt.
- Grill or pan-sear the marinated chicken until fully cooked, about 6-7 minutes per side.
- Serve the chicken over the warm tabbouleh.
Notes
- For added flavor, consider using fresh herbs.
- Let the chicken rest for a few minutes before slicing.
Nutrition
- Serving Size: 1 chicken breast with tabbouleh
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Simple Lemon-Oregano Chicken, Warm Tabbouleh, Dinner Recipe
Find it online: https://www.pintoplate.com/simple-lemon-oregano-chicken/