
Tebouleh & Chicken Kabobs
Ingredients:
6 Tbsp Olive Oil, separated
1/3 Cup Lemon Juice
1/4 Cup Fine Bulgur
2 Bunches Parsley, Chopped
1 Medium Tomato, Chopped
2 Green Onions, Chopped
1/4 Cup Fresh Mint, Chopped
2 lbs Raw Chicken Breast
2 tsp All-Spice
1 Cup Rice
1 Tbsp Chicken Bouillon Powder
10oz Tzatziki Sauce
Salt & Pepper
Directions:
In a small pot, add 1 Tbsp of olive oil to 1 cup of rice. Saute rice for 1-2 minutes on medium heat.
Add salt, pepper, 1 Tbsp bouillon powder, and 2 cups of water. Bring to a boil, then simmer for 15 minutes with the lid on. Set aside.
Cube chicken into small pieces. Toss with 1 Tbsp olive oil, all-spice, salt & pepper. Skewer the chicken and place onto a pre-heated grill. Cook until no longer pink.
Rinse bulgur with water and put into a medium bowl. Add 4 Tbsp olive oil, lemon juice, parsley, tomatoes, green onions, mint, salt and pepper.
Toss together. Set aide.
In 5 containers, evenly distribute the rice, tebouleh, chicken and taziki sauce.
Nutrition Information: Makes 5 servings, 470 cal, 21g fat, 37g carbs, 35g protein