Paprika chicken with tabbouleh


Serves 4

Preparation: 15 min

Cooking: 20 min


250 ml (1 c) bulgur wheat, soaked overnight

handful of fresh parsley, finely chopped

30 ml (2 T) chopped fresh mint

80 g cherry tomatoes, sliced

3 spring onions, thinly sliced

60 ml (¼ c) extra-virgin olive oil

30 ml (2 T) lemon juice

2 ml (½ t) paprika

5 ml (1 t) ground cumin

pinch of cayenne pepper

5 ml (1 t) caster sugar

salt and pepper


125 ml (½ c) Greek yoghurt

paprika to sprinkle


15 ml (1 T) olive oil

5 ml (1 t) paprika

salt and pepper

4 chicken breast fillets

Preheat the oven grill to medium-high.

Salad: Drain the bulgur well, add the herbs, tomato and spring onions and toss to combine.

Make a dressing by mixing the oil, lemon juice, 2 ml (½ t) of the paprika, the cumin, cayenne pepper, caster sugar, salt and pepper.

Yoghurt sauce: Put the yoghurt in a small bowl and drizzle 30 ml (2 T) of the dressing over. Sprinkle with a little paprika.

Pour the remaining dressing over the salad and toss to combine.

Chicken: Mix the oil and paprika, season with salt and pepper then brush over chicken.

Grill for 8 minutes on each side or until cooked through.

Serve sliced with the yoghurt sauce and salad.

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