- 1 pound chicken breast tenderloins
- ½ cup of Italian dressing
- ½ cup of bulgur
- 2 tomatoes, chopped fine
- 2 green onions, chopped
- 1 can chopped black olives
- ½ cup chopped cucumber
- ½ cup of chopped parsley
- ¼ cup chopped mint leaves
- ¼ cup of lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
Preparation:
In the morning, marinate the chicken breasts in the Italian dressing.
Make the tabouleh salad and place in the refrigerator.
In the evening, cook the chicken breasts on an indoor grill until cooked through.
Serve on a bed of tabouleh.
Cook the tabouleh:
Bring 1 ¼ cups of water to a boil.
Pour the bulgur in to the water, cover, and allow to stand for 20 minutes, until all the water is absorbed.
Pour the bulgur into a bowl and stir in the remaining ingredients.
Place in the refrigerator for several hours.
More great recipes are at my Sacramento Easy Meals Examiner website.
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