Lentil Tabbouleh with Grilled Chicken
Lentil tabbouleh with grilled chicken is my favorite tabbouleh recipe. Super delicious, very easy, and a quick meal that makes a perfect healthy dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 5 scallions
- 1 bunch of fresh mint leaves (about 1 cup)
- 2-3 bunches of fresh parsley (about 4-6 cups)
- 2 Roma tomatoes or 3 tomatoes on the vine
- Juice of 1 lemon or lime (2 tbsp.)
- 2 tbsp. olive oil
- 2/3 cup uncooked lentils
- 1 tsp. salt
- 1 tbsp. tahini paste
- ¼ tsp. lime juice
- Pinch of salt or to taste
- 1 tbsp. cold water (more depending on how saucy you like your sauce)
- 1/8 tsp. ground cumin seeds
- 2 large chicken breasts
- ¼ tsp. salt
- ½ tsp. black pepper
- 2 cloves large garlic, minced
- Juice of ½ lime
- ½ tsp. allspice
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. oregano
- 1/8 tsp. cayenne (optional - more or less to taste)
- 1 tbsp. olive oil
Rinse your lentils under tap water in a strainer.
Add the rinsed lentils and water (3 parts water to 1 part lentils) to a pot and bring the water to a boil, then lower the heat to a gentle simmer for about 20-25 mins until the lentils are tender. Add in the salt and set aside to cool.
Place the scallions and mint in your food processor and process until they’re finely minced, but not bruised. Remove them into a large bowl and set aside.
Using the same food processor, start pulsing the parsley in four batches, and make sure not to fill the processor bowl more than halfway. It’s always better to pulse rather than process to make sure the parsley is the same size.
Remove the parsley and place it in the bowl with the mint scallion mixture. Repeat until all the parsley is done.
Finely chop the tomatoes. Then add them into the parsley mixture.
Toss the parsley, tomatoes and mint scallion mixture then add in the cooked lentils, salt, lemon juice and olive oil.
Serve the tabbouleh salad with a thin drizzle of tahini sauce or leave it on the side.
In a bowl, whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste but don't worry, it will become silky smooth with the water and constant whisking. So whisk in the water right away and add the cumin at the end.
Thin out the sauce with water to your desired consistency. The tablespoon water will make a thick sauce. Now taste and adjust the salt, cumin or more lime to your taste.
Slice each chicken breast in half. Then season with all the ingredients.
Grill the chicken right away for 5-7 mins per side on medium-high heat (depending on the thickness of your chicken).
Serve them alongside the salad with tahini sauce.
Calories: 345kcal | Carbohydrates: 32g | Protein: 25.3g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 781.8mg | Potassium: 874.6mg | Fiber: 13.1g | Sugar: 5.8g | Vitamin A: 8430IU | Vitamin C: 209.4mg | Calcium: 140mg | Iron: 6.8mg | Net carbs: 18.9g