Lemony Tabbouleh with Rotisserie Chicken

tobbouleh-rotisserie-chicken-bowl-recipeJennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro


  • 1 cup uncooked bulgar wheat
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup diced tomato (from 1 large tomato)
  • 1 cup quartered and sliced English cucumber (from 1 small cucumber)
  • 1/3 cup finely chopped fresh flat-leaf parsely
  • 1/4 cup sliced scallions (from 2 scallions)
  • 1/4 cup finely chopped fresh mint
  • 6 ounces cooked boneless, skinless chicken breast (from a rotisserie bird), roughly chopped
  • 3 tablespoons pine nuts, toasted


1. Prepare bulgur according to package directions, omitting salt and fat. Spread out on a baking sheet; let stand until completely cool, 5 to 10 minutes.

2. Whisk together oil, lemon zest, lemon juice, pepper and salt in a medium bowl. Add tomato, cucumber, parsley, scallions and mint; toss to combine. Add bulgur and chicken; toss to combine. Sprinkle with pine nuts.

  • Active: 15 minutes
  • Total: 15 minutes
  • Yield: Serves 4

Nutritional Information

Calories per serving: 329
Fat per serving: 17g
Saturated fat per serving: 2g
Cholesterol per serving: 37mg
Fiber per serving: 7g
Protein per serving: 18g
Carbohydrates per serving: 31g
Sodium per serving: 385mg
Iron per serving: 2mg
Calcium per serving: 41mg

Good to Know

Alan Hickman


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