Recipes for Specific Health Condition Heart-Healthy Recipes Heart-Healthy Dinner Recipes Heart-Healthy Chicken Recipes Tabbouleh with Pan-Seared Chicken 5.0 (1) 1 Review Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on March 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Egg Free Healthy Aging Healthy Pregnancy Heart Healthy High-Protein Low Sodium Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 cup medium bulgur (see Tip) 1 ½ cups water 6 tablespoons olive oil, divided 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces ½ teaspoon garlic powder 1 teaspoon salt, divided 2 large tomatoes, seeded and chopped 2 scallions, finely chopped 2 cups chopped fresh flat-leaf parsley (about 2 large bunches) ½ cup chopped fresh mint 4 tablespoons lemon juice Directions Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly. Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 Tbsp. oil and 1/2 tsp. salt in a small bowl. Add to the bulgur mixture and stir to combine. Tips To make ahead: Prepare bulgur (Step 1) and refrigerate for up to 1 day. Tip: Bulgur is made by parboiling, drying, and coarsely grinding wheat berries. Look for it in the natural-foods section of large supermarkets, near other grains. Rate it Print Nutrition Facts (per serving) 312 Calories 16g Fat 25g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 312 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 5g 18% Total Sugars 3g Protein 20g 40% Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 42mg 14% Sodium 449mg 20% Potassium 619mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved