Ingredients
1 lb
2 tbsps
1-1/2cup
1/3 cup
1
1
3 stalks
3 tbsps
3 tbsps
1/4 tsp
30 min. / 4 Servings
A delicious, make-ahead lunch.
Preparation
Cucumber & Pepper Tabbouleh with Chicken
1. Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
2. 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.
3. In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion.
4. In a jar, whisk together the red wine vinegar, oil, and salt (to taste).
5. 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 four days.
More Flavor
Add olive oil, minced garlic, and black pepper to taste
Additional Toppings
Diced tomato, quinoa, cauliflower rice, and/or avocado.
Chicken Breast (boneless, skinless)
Italian Seasoning
Parsley (tough stems
removed, finelychopped)
Mint Leaves
(finely chopped)
Cucumber (medium,
finely diced)
Red Bell Pepper (large,
finely diced)
Green Onion (thinly sliced)
Red Wine Vinegar
Extra Virgin Olive Oil
Sea Salt (to taste)