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
WARM LEBANESE CHICKEN
with veggie tabbouleh & avo hummus
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
- Sugar/Sweetener/Honey
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 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
Pat the 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 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
Free-Range Chicken Breast Skin On - 1
Onion - 1
Garlic Clove - 1
Baby Marrow - 100g
Avocado Hummus - 60ml
Fresh Parsley - 4g
Green Leaves - 20g
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 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
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.
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!
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Red Wine Vinegar - 20ml
Baby Tomatoes - 300g
Free-Range Chicken Breasts Skin On - 2
Onion - 1
Garlic Cloves - 2
Baby Marrow - 200g
Avocado Hummus - 120ml
Fresh Parsley - 8g
Green Leaves - 40g
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 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
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.
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!
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Red Wine Vinegar - 20ml
Baby Tomatoes - 300g
Free-Range Chicken Breasts Skin On - 2
Onion - 1
Garlic Cloves - 2
Baby Marrow - 200g
Avocado Hummus - 120ml
Fresh Parsley - 8g
Green Leaves - 40g
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 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
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.
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!
Bulgur Wheat - 400ml
Vegetable Stock - 20ml
Red Wine Vinegar - 40ml
Baby Tomatoes - 600g
Free-Range Chicken Breasts Skin On - 4
Onions - 2
Garlic Cloves - 3
Baby Marrow - 400g
Avocado Hummus - 240ml
Fresh Parsley - 15g
Green Leaves - 80g
Woolies Products in this dish
