Makes 2 Servings
Macros: 258 cal, Fat 14g, Carbs 7g, Fibre 2g, Protein 27g
227g Chicken Breast (boneless, skinless)
1 Tbsp Italian Seasoning
3/4 cup Parsley (tough stems removed, finely chopped)
2 2/3 Tbsp Mint Leaves (finely chopped)
1/2 Cucumber (medium, finely diced)
1/2 Red Bell Pepper (large, finely diced)
1 1/2 stalks Green Onion (thinly sliced)
1 1/2 Tbsps Red Wine Vinegar
1 1/2 Tbsps Extra Virgin Olive Oil
Sea Salt (to taste)
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
Lay the chicken breast on the baking sheet and sprinkle with Italian seasoning. Place in the oven for about 30 minutes, or until cooked through.
In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion.
In a jar, whisk together the red wine vinegar, oil, and salt (to taste).
Divide the tabbouleh and chicken into containers. Drizzle the dressing over top or store on the side. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
More Flavour: Add olive oil, minced garlic, and black pepper to taste.
Additional Toppings: Diced tomato, quinoa, cauliflower rice, and/or avocado.