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:

1. In a small pot, add 1 Tbsp of olive oil to 1 cup of rice. Saute rice for 1-2 minutes on medium heat.

2. 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.

3. 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.

4. 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.

5. Toss together. Set aide.

6. 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