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    You are in: Home / Recipes / Chicken With Tabbouleh (Barefoot Contessa) Ina Garten Recipe
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    Chicken With Tabbouleh (Barefoot Contessa) Ina Garten

    Chicken With Tabbouleh (Barefoot Contessa) Ina Garten. Photo by Juenessa

    1/2 Photos of Chicken With Tabbouleh (Barefoot Contessa) Ina Garten

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    15 mins

    1 hrs 35 mins

    cookiedog's Note:

    You can use a previously roasted chicken for this healthy salad. I reduced the amount of salt from original recipe. It is best after sitting in the fridge for 24 hours. Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
    3. 3
      Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
    4. 4
      Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

    Ratings & Reviews:

    • on July 20, 2011

      55

      My husband and I make this on a Sunday to use for lunches all week. It is so flavorful and healthy! It's a staple in our house

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2008

      35

      This was good, but for me, it was WAY TOO SALTY. I also think that the chicken didn't really add to the appeal of tabouleh as I've made it before. I'd rather have a more traditional tabouleh, with chicken separately.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2007

      55

      Oh my goodness, cookiedog -- this recipe is outstanding! My dad, husband and I loved it. This is so fresh tasting and flavorful. I changed it just a bit for our tastes. I did not add the parsley or mint. Instead I used fresh cilantro--about a handful, chopped. I also used two boneless, skinless chicken breasts and seasoned them with olive oil, kosher salt, pepper, garlic salt and paprika. Then I grilled the chicken on my stovetop grill. The bulgar wheat has such a wonderful, nutty flavor--much more flavorful than just plain old white rice. All of the flavors were awesome! Thank you, thank you. It was so fun trying something new that we had never eaten before. This is a definite make again and again dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken With Tabbouleh (Barefoot Contessa) Ina Garten

    Serving Size: 1 (209 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 104.2
     
    Calories from Fat 32
    31%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 23.2 mg
    7%
    Sodium 35.1 mg
    1%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.1 g
    8%
    Protein 9.4 g
    18%

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