Time: 30 mins
Servings: 4
Ingredients:
454g Chicken Breast (boneless, skinless)
6g Italian Seasoning
91g Parsley (tough stems removed, finely chopped)
9g Mint Leaves (finely chopped)
1 Cucumber (medium, finely diced)
1 Red Bell Pepper (large, finely diced)
3 stalks Green Onion (thinly sliced)
44ml Red Wine Vinegar
44ml Extra Virgin Olive Oil
2g Sea Salt (to taste)
Directions:
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Lay the chicken breast on the baking sheet and sprinkle with Italian seasoning. Place in the oven for about 30 minutes, or until cooked through.
- In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion.
- In a jar, whisk together the red wine vinegar, oil, and salt (to taste).
- Divide the tabbouleh and chicken into containers. Drizzle the dressing over top or store on the side. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.Refrigerate in an airtight container for up to four days.
Additional Toppings
Diced tomato, quinoa, cauliflower rice, and/or avocado.
More Flavour:
Add olive oil, minced garlic, and black pepper to taste.
Nutritional Info:
Amount per serving
Calories – 258
Fat – 14g
Carbs – 7g
Fiber – 2g
Sugar – 3g
Protein – 27g
