Ingredientes para Chicken With Tabbouleh Barefoot Contessa Ina Garten
- 1 cup boiling water
- Bulgar Wheat
- Fresh Lemon Juice
- 1/4 cup olive oil + 1 tablespoon olive oil
- Kosher Salt
- Chicken Breasts
- Fresh Ground Black Pepper
- Scallion
- Flat Leaf Parsley
- Fresh Mint Leaves
- 1/2 cup chopped cucumber
- Cherry Tomatoes
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Como fazer Chicken With Tabbouleh Barefoot Contessa Ina Garten
- Preheat oven to 350°F (175°C).
- Prepare the Tabbouleh: In a heat-proof bowl, pour 1 cup boiling water over 1 cup bulgur wheat.
- Add 2 tablespoons lemon juice, 1/4 cup olive oil, and 1 teaspoon kosher salt (or 1/2 teaspoon table salt). Stir well.
- Cover the bowl with plastic wrap and let stand at room temperature for 1 hour.
- While the bulgur soaks, prepare the chicken: Place 2 boneless, skinless chicken breasts on a baking sheet.
- Drizzle with 1 tablespoon olive oil and season generously with salt and pepper.
- Roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken cool slightly, then shred or chop into bite-sized pieces.
- Fluff the bulgur with a fork. Add the chopped chicken, 1/4 cup chopped scallions, 1/4 cup chopped fresh mint, 1/2 cup chopped fresh parsley, 1/2 cup chopped cucumber, and 1 cup chopped tomatoes.
- Stir in 1 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1 teaspoon black pepper. Taste and adjust seasoning as needed.
- Serve immediately or cover and refrigerate for at least 24 hours for best flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
5g
Carbs
3g
