Roasted chicken with minted tabouli salad

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How to make Roasted chicken with minted tabouli salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 1/2 cup (85g) burghul (cracked wheat)
  • 1 1/2 cups (375ml) Massel chicken style liquid stock
  • 4 single chicken breast fillets
  • Olive oil spray
  • Sea salt & freshly ground pepper
  • 1 Lebanese cucumber, finely chopped
  • 2 shallots, finely chopped
  • 2 vine-ripened tomatoes, finely chopped
  • 2 cups fresh continental parsley leaves, chopped
  • 1 cup fresh mint leaves, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice

Method

  • Step 1 Place the burghul and chicken stock into a ceramic or glass dish. Cover and set aside for 30 minutes to soak. Drain well.
  • Step 2 Meanwhile, preheat oven to 180°C. Lightly spray the chicken with oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat. Cook the chicken breasts for 2 minutes on each side or until golden. Place on a baking tray. Bake for 7-10 minutes or until just cooked through. Cover with foil and set aside for 5 minutes to rest before slicing.
  • Step 3 Place the chicken, burghul, cucumber, shallots, tomatoes, parsley, mint, olive oil and lemon juice in a bowl and toss to combine. Season with salt and pepper. Serve.

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