Chicken & Spring Greens Tabbouleh
Clock Image
Prep: 20 mins
Cook: 15 mins
High welfare chook from Peter Coleman's farm (with loads of space for the chickens to roam free) on a bed of seasonal wondrousness. Is there a simpler, lovelier dish to make?
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614 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bag of bulgar wheat
  • A punnet of tomatoes
  • A bag of spring greens
  • A handful of flat leaf parsley
  • 1 garlic clove
  • 1 lemon
  • 2 skinless, boneless chicken breasts
From your kitchen
  • 300ml hot water
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Heatproof bowl
  • Sieve
  • Measuring jug
  • Pan
  • Colander (optional)
  • Cling film
  • Rolling pin
  • Griddle or frying pan
Step by step this way
  • 1.

    Fill the kettle and boil it. Rinse the bulgar wheat under cold running water. Tip into a heatproof bowl. Pour in 300ml hot water from the kettle. Cover with a saucer. Put to one side for 15 mins to soak.

  • 2.

    Quarter the tomatoes. Scoop out the seeds with a teaspoon. Finely chop the tomatoes. Pop them in a large bowl.

  • 3.

    Finely slice the spring greens. Throw away the thick cores. Put the leaves in a pan. Cover with hot water. Bring to the boil. Simmer for 3-5 mins till tender but not too soft. Drain. Rinse with cold water.

  • 4.

    Add the spring greens to the bowl with the tomatoes. Finely chop the parsley leaves and stalks. Add to the tomatoes and spring greens.

  • 5.

    Peel and grate or crush the garlic clove. Finely grate or pare the zest from the lemon. Juice it. Stir together the garlic, lemon zest, juice and 1 tbsp olive oil. Season with salt and pepper.

  • 6.

    When the bulgar wheat has soaked up all the water, give it a stir with a fork to loosen it up then add it to the veg with the dressing. Stir everything together. Taste. Adjust the seasoning.

  • 7.

    Pop the chicken breasts on a piece of cling film. Cover with another layer of cling film. Bash with a rolling pin till around 1 cm thick.

  • 8.

    Brush the chicken breasts with ½ tbsp olive oil each. Season. Warm a griddle or frying pan. Add the chicken. Fry for 3-4 mins on each side till they're cooked through. Serve with the tabbouleh.