Chicken Tabouleh Bowl
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Servings: 6 servings
Calories: 402kcal
- 1 1/2 lb raw chicken breast
- 1 cup Sabra Original Hummus
- 25 pitted kalamata olives (63 grams)
- 2 tbsp lemon juice (1 oz)
- 1 tbsp olive oil (0.5 oz)
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp dried parsley
Quinoa Tabouleh
- 1 cup cucumber, chopped (150 grams)
- 2/3 cup tri-color quinoa, cooked according to package directions (120 grams)
- 2 roma tomatoes, chopped (270 grams)
- 1/2 sweet onion, diced (55 grams)
- 1 cup parsley, chopped (25 grams)
- 2 tbsp mint, chopped
- 1/4 cup olive oil (2 oz)
- 1/3 cup lemon juice (2.66 oz)
- 2 cloves garlic, minced (8 grams)
- 1/4 tsp salt
Whisk together lemon juice, olive oil, Oh My Spice! seasoning, and dried parsley. Pour over chicken in a resealable container and flip chicken until all surfaces are coated with the marinade. Refrigerate at least 1 hour, but preferably overnight.
Add all tabouleh ingredients to a bowl and mix until well combined. Set aside in the refrigerator.
Remove chicken from refrigerator and grill or pan sear over medium-high heat for 3-5 minutes per side until cooked through (cook time will vary based on thickness and grill/stove settings). Allow to rest for 5 minutes before slicing.
Divide chicken, tabouleh, hummus, and kalamata olives between 6 serving dishes.
Calories: 402kcal | Carbohydrates: 24g | Protein: 31g | Fat: 19g | Cholesterol: 66mg | Sodium: 352mg | Potassium: 487mg | Fiber: 4g | Sugar: 4g