WARM LEBANESE CHICKEN

Name: WARM LEBANESE CHICKEN
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Avocado Hummus; Baby Marrow; Baby Tomatoes; Bulgur Wheat; Chicken; Free-Range Chicken Breast Skin On; Free-Range Chicken Breasts Skin On; Fresh Parsley; Garlic Clove; Garlic Cloves; Green Leaves; Onion; Onions; Red Wine Vinegar; Vegetable Stock

A mouthwatering meal in minutes! Slices of tender chicken breast with crispy skin atop a tabbouleh of bulgar wheat, charred baby marrow, pickled tomatoes, and creamy avo hummus dressing.

WARM LEBANESE CHICKEN

with veggie tabbouleh & avo hummus

4.6

62 reviews

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water
Sugar/Sweetener/Honey

Serves 1

SOAK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat and Vegetable Stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED TOMATOES
Place the Red Wine Vinegar in a bowl with ½ tsp of a sweetener of choice. Stir until the sweetener has dissolved. Add the halved Baby Tomatoes, toss to coat, and set aside to pickle.
FRAGRANT FRY-UP
Select a pan that has a lid and is large enough to fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast. Place over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 1-2 minutes until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and fry until fragrant. Remove from the pan on completion and place in a salad bowl.
GRILLED Baby Marrow
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the Baby Marrow chunks for 4-5 minutes until beginning to char. Remove from heat and add to the bowl of Onion and garlic.
CRISP THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
SALADY STUFF
Mix the avo hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Drain the pickled Baby Tomatoes, reserving the liquid. Add the cooked Bulgur Wheat and baby tomatoes to the bowl of Baby Marrow, garlic, and Onion. Add in three-quarters of the chopped parsley and some pickling liquid to taste. Toss to combine and season to taste. Toss the rinsed Green Leaves with a drizzle of oil.
DINNERTIME
Plate up the veggie-packed bulgur alongside the fresh Green Leaves. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and garnish with the remaining parsley. Finish off with a substantial drizzle of avo hummus dressing. Delicious, Chef!

Bulgur Wheat - 100ml
Vegetable Stock - 5ml
Red Wine Vinegar - 10ml
Baby Tomatoes - 150g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast-skin-on/" title="View all our recipes with Free-Range Chicken Breast Skin On at eCook">Free-Range Chicken Breast Skin On - 1
Onion - 1
Garlic Clove - 1
Baby Marrow - 100g
Avocado Hummus - 60ml
Fresh Parsley - 4g
Green Leaves - 20g

Download the Recipe

Serves 2

SOAK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat and Vegetable Stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED TOMATOES
Place the Red Wine Vinegar in a bowl with 1 tsp of a sweetener of choice. Stir until the sweetener has dissolved. Add the halved Baby Tomatoes, toss to coat, and set aside to pickle.
FRAGRANT FRY-UP
Select a pan that has a lid and is large enough to fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts. Place over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 2-3 minutes until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and fry until fragrant. Remove from the pan on completion and place in a salad bowl.
GRILLED Baby Marrow
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the Baby Marrow chunks for 5-6 minutes until beginning to char. Remove from heat and add to the bowl of Onion and garlic.
CRISP THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
SALADY STUFF
Mix the avo hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Drain the pickled Baby Tomatoes, reserving the liquid. Add the cooked Bulgur Wheat and baby tomatoes to the bowl of Baby Marrow, garlic, and Onion. Add in three-quarters of the chopped parsley and some pickling liquid to taste. Toss to combine and season to taste. Toss the rinsed Green Leaves with a drizzle of oil.
DINNERTIME
Plate up the veggie-packed bulgur alongside the fresh Green Leaves. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and garnish with the remaining parsley. Finish off with a substantial drizzle of avo hummus dressing. Delicious, Chef!

Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Red Wine Vinegar - 20ml
Baby Tomatoes - 300g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts-skin-on/" title="View all our recipes with Free-Range Chicken Breasts Skin On at eCook">Free-Range Chicken Breasts Skin On - 2
Onion - 1
Garlic Cloves - 2
Baby Marrow - 200g
Avocado Hummus - 120ml
Fresh Parsley - 8g
Green Leaves - 40g

Download the Recipe

Serves 3

SOAK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat and Vegetable Stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED TOMATOES
Place the Red Wine Vinegar in a bowl with 1 tsp of a sweetener of choice. Stir until the sweetener has dissolved. Add the halved Baby Tomatoes, toss to coat, and set aside to pickle.
FRAGRANT FRY-UP
Select a pan that has a lid and is large enough to fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts. Place over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 2-3 minutes until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and fry until fragrant. Remove from the pan on completion and place in a salad bowl.
GRILLED Baby Marrow
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the Baby Marrow chunks for 5-6 minutes until beginning to char. Remove from heat and add to the bowl of Onion and garlic.
CRISP THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
SALADY STUFF
Mix the avo hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Drain the pickled Baby Tomatoes, reserving the liquid. Add the cooked Bulgur Wheat and baby tomatoes to the bowl of Baby Marrow, garlic, and Onion. Add in three-quarters of the chopped parsley and some pickling liquid to taste. Toss to combine and season to taste. Toss the rinsed Green Leaves with a drizzle of oil.
DINNERTIME
Plate up the veggie-packed bulgur alongside the fresh Green Leaves. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and garnish with the remaining parsley. Finish off with a substantial drizzle of avo hummus dressing. Delicious, Chef!

Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Red Wine Vinegar - 20ml
Baby Tomatoes - 300g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts-skin-on/" title="View all our recipes with Free-Range Chicken Breasts Skin On at eCook">Free-Range Chicken Breasts Skin On - 2
Onion - 1
Garlic Cloves - 2
Baby Marrow - 200g
Avocado Hummus - 120ml
Fresh Parsley - 8g
Green Leaves - 40g

Download the Recipe

Serves 4

SOAK THE BULGUR
Boil a full kettle. Using a shallow bowl, submerge the Bulgur Wheat and Vegetable Stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED TOMATOES
Place the Red Wine Vinegar in a bowl with 2 tsp of a sweetener of choice. Stir until the sweetener has dissolved. Add the halved Baby Tomatoes, toss to coat, and set aside to pickle.
FRAGRANT FRY-UP
Select a pan that has a lid and is large enough to fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts. Place over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 3-4 minutes until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and fry until fragrant. Remove from the pan on completion and place in a salad bowl.
GRILLED Baby Marrow
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the Baby Marrow chunks for 5-6 minutes until beginning to char. Avoid overcrowding the pan for the best results. Remove from heat and add to the bowl of Onion and garlic.
CRISP THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
SALADY STUFF
Mix the avo hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Drain the pickled Baby Tomatoes, reserving the liquid. Add the cooked Bulgur Wheat and baby tomatoes to the bowl of Baby Marrow, garlic, and Onion. Add in three-quarters of the chopped parsley and some pickling liquid to taste. Toss to combine and season to taste. Toss the rinsed Green Leaves with a drizzle of oil.
DINNERTIME
Plate up the veggie-packed bulgur alongside the fresh Green Leaves. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and garnish with the remaining parsley. Finish off with a substantial drizzle of avo hummus dressing. Delicious, Chef!

Bulgur Wheat - 400ml
Vegetable Stock - 20ml
Red Wine Vinegar - 40ml
Baby Tomatoes - 600g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts-skin-on/" title="View all our recipes with Free-Range Chicken Breasts Skin On at eCook">Free-Range Chicken Breasts Skin On - 4
Onions - 2
Garlic Cloves - 3
Baby Marrow - 400g
Avocado Hummus - 240ml
Fresh Parsley - 15g
Green Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for WARM LEBANESE CHICKEN?

The preparation time for WARM LEBANESE CHICKEN with veggie tabbouleh & avo hummus is between 20 and 30 minutes.

What is the total time required to make WARM LEBANESE CHICKEN with veggie tabbouleh & avo hummus?

The total time required to make WARM LEBANESE CHICKEN with veggie tabbouleh & avo hummus is between 30 and 45 minutes.

How many servings does WARM LEBANESE CHICKEN provide?

4 servings

What are the main ingredients in WARM LEBANESE CHICKEN?

Avocado Hummus, Baby Marrow, Baby Tomatoes, Bulgur Wheat, Chicken, Free-Range Chicken Breast Skin On, Free-Range Chicken Breasts Skin On, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Red Wine Vinegar, Vegetable Stock

What is the nutritional information of WARM LEBANESE CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare WARM LEBANESE CHICKEN?

FRAGRANT FRY-UP: Select a pan that has a lid and is large enough to fry the chicken breasts. Place over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 2-3 minutes until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and fry until fragrant. Remove from the pan on completion and place in a salad bowl. GRILLED BABY MARROW: Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Remove from heat and add to the bowl of onion and garlic. DINNERTIME: Plate up the veggie-packed bulgur alongside the fresh green leaves. Top with the chicken breast slices and garnish with the remaining parsley. Finish off with a substantial drizzle of avo hummus dressing. Delicious, Chef! CRISP THE CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. SALADY STUFF: Mix the avo hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Drain the pickled baby tomatoes, reserving the liquid. Add the cooked bulgur wheat and baby tomatoes to the bowl of baby marrow, garlic, and onion. Add in three-quarters of the chopped parsley and some pickling liquid to taste. Toss to combine and season to taste. Toss the rinsed green leaves with a drizzle of oil. SOAK THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and vegetable stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork. PICKLED TOMATOES: Place the red wine vinegar in a bowl with 1 tsp of a sweetener of choice. Stir until the sweetener has dissolved. Add the halved baby tomatoes, toss to coat, and set aside to pickle.