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4.34 from 3 votes

Chicken Tabouleh Bowl

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 402kcal

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 402kcal | Carbohydrates: 24g | Protein: 31g | Fat: 19g | Cholesterol: 66mg | Sodium: 352mg | Potassium: 487mg | Fiber: 4g | Sugar: 4g