If you are looking for lighter, healthier meals, this one has your name on it. It makes a great lunch the next day, so make plenty. This recipe forms part of the February 11 meal planner.
Ingredients
| ½ cup | Bulghur wheat (Main) |
| 2 | Boneless skinless chicken breasts (Main) |
| 1 | Lemon, zest of |
| 1 ¾ cups | Chopped parsley |
| 2 | Garlic cloves, crushed |
| 3 | Beetroot, small, cooked and finely diced (Main) |
| ½ cup | Lemon juice |
| ½ cup | Extra virgin olive oil |
| 1 tsp | Salt |
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Directions
- Place the bulgur wheat in a large bowl, cover with boiling water, cover the bowl and leave to sit for 15 minutes until tender, then drain and leave to dry on a clean tea towel.
- Roll the chicken in lemon zest, ¼ cup of the parsley and half of the crushed garlic and steam for 10 minutes, turn heat off and leave covered in steamer for 5 minutes until cooked through (try not to overcook the chicken to ensure tenderness).
- Remove chicken from steamer and season with salt.
- Mix the bulgur with the beetroot, cucumber, radish and the remaining parsley. Whisk the lemon juice, the remaining garlic, oil and salt and toss through the bulgur mix.
- Serve the chicken sliced on top of the tabbouleh.
