Tabbouleh Chicken Bowls

Herb-heavy bulgur salad topped with lemon grilled chicken

• Prep: 30 min
• Cook: 18 min
• Serves 8
• Difficulty: medium

Fine bulgur tabbouleh with parsley, mint, tomato, and cucumber tops with grilled lemon chicken for a bright, herb-forward bowl line.

Why crews like it: Reset meal after heavy comfort-food weeks. Huge flavor from herbs without heavy sauces.

Ingredients

• 3.5 lb boneless chicken breasts
• 2 cups fine bulgur
• 3 cups fresh parsley
• 1 cup fresh mint
• 2 cups cherry tomatoes
• 2 whole English cucumber
• 0.5 cup lemon juice
• 0.33 cup extra-virgin olive oil
• 4 cloves garlic cloves
• 6 whole green onions
• 1.5 tsp kosher salt

Instructions

1. Soak bulgur: Cover bulgur with boiling water, cover bowl, soak 15–20 minutes until tender and fluffy. Drain thoroughly and fluff with a fork.
2. Build tabbouleh: Toss bulgur with parsley, mint, tomato, cucumber, half the lemon juice, olive oil, garlic, and salt until herbs evenly distributed.
3. Season and cook chicken: Rub chicken with remaining lemon juice, salt, and pepper. Grill or roast 16–18 minutes until 165°F with light char marks on exterior.
4. Rest and slice: Rest chicken 5 minutes, slice thin. Meat should be white throughout with juices running clear, not pink at the center.
5. Assemble bowls: Portion tabbouleh into bowls, top with sliced chicken and green onions. Salad should taste bright and herb-forward, not oily.

Tonight's spread

• Warm pita wedges.
• Baba ganoush if available from store.

Hall tips

• More parsley than bulgur is traditional—do not skimp on herbs.
• Prep tabbouleh 2 hours ahead so flavors meld; add chicken at service.
• Feta crumble adds salt if crew finds tabbouleh too lean.

Meal prep

Soak bulgur while prepping herbs. Chop herbs coarse—not puréed—for authentic texture. Station: Drain bulgur well or bowls turn watery at the line. Station: Grill chicken on flat-top or roast on sheet pan depending on equipment. Station: Bowl line: tabbouleh base, sliced chicken, extra lemon, feta optional.

Leftovers

• Tabbouleh keeps 2 days; add fresh chicken when serving.
• Wrap in pita with hummus spread.

• Grill or half-sheet pan
• Large mixing bowl

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• Lemon Garlic Chicken Tray
• Chicken Fajitas
• Honey Garlic Chicken Bowls
• White Bean Chicken Chili
• Beef Rice Bowls
• Barbacoa Chicken

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