eCook Meal
WARM LEBANESE CHICKEN
with veggie tabbouleh & avo hummus
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.35
for 4 servings · R36.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Chicken Breasts Skin On needs 4Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Avocado Hummus
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Bulgur Wheat, Chicken, Free-Range Chicken Breast Skin On, Garlic, Green Leaves, Onion, Parsley, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make WARM LEBANESE CHICKEN?
Avocado Hummus, Baby Marrow, Baby Tomato, Bulgur Wheat, Chicken, Free-Range Chicken Breast Skin On, Garlic, Green Leaves, Onion, Parsley, Red Wine Vinegar, Vegetable Stock
How many calories does WARM LEBANESE CHICKEN have?
calories
How much fat content does WARM LEBANESE CHICKEN have?
grams