Lebanese-style chicken breasts with quinoa and tomato tabbouleh

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lebanese-style chicken breasts with quinoa and tomato tabbouleh

Lebanese-style chicken breasts with quinoa and tomato tabbouleh

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

30–45 Minutes

We use nutty, protein-rich quinoa in a classic Mediterranean tomato tabbouleh for a hearty, upgraded side to this Middle Eastern chicken dish.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ½ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 organic lemon
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
  • 1 tablespoon tomato paste
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • 3 organic scallions
  • 8 to 10 sprigs organic fresh flat-leaf parsley
Chef's Tip

To cool the quinoa even faster, spread it out on a sheet pan and let stand while you cook the chicken. When it’s time to assemble the tabbouleh, the grains will be cooler than if they sat in a bowl.

Make It Ahead
The chicken can be marinated (Step 2) and the tabbouleh can be assembled (Steps 1 and 4) up to 1 day ahead. Cover separately and refrigerate overnight (also refrigerate the green parts of the scallions). When ready to serve, let the tabbouleh come to room temperature while you cook the chicken (Step 3).

Grill It

Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories 410, Total Fat 14g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 115mg (5% DV), Total Carb. 41g (15% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 34g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] water, lightly salted, if desired. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and transfer to a medium bowl to cool.
While the quinoa cooks and cools, prepare the chicken and the remaining ingredients.

2

Prep the chicken

  • Juice the lemon (the juice will be divided between the chicken and the tabbouleh).
  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper.
In a medium bowl, stir together the smoky sumac spice blend, tomato paste, 1 tablespoon [2 TBL] lemon juice, and 1 teaspoon [2 tsp] oil. Add the chicken and toss to coat with the tomato-sumac spice blend.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until the chicken starts to brown and the tomato-sumac coating is fragrant, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until the chicken is firm and cooked through and the coating is lightly charred, 5 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the tabbouleh.

4

Make the tabbouleh

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure ½ cup [1 cup].
  • Cut away the cores from the tomato; coarsely chop the tomato.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the quinoa, stir in the cucumber, tomato, parsley, white parts of the scallions, remaining lemon juice, and 1 teaspoon [2 tsp] oil. Season with salt, if desired, and pepper.

Serve

Transfer the chicken and quinoa tabbouleh to individual plates, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Rinse the quinoa.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Assemble the tabbouleh.
  • Garnish with the scallions.
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