- #high-protein
Za'atar Chicken and Lentil Tabbouleh Salad
A tabbouleh made with lentils instead of bulgur, topped with za'atar-roasted chicken breast. The lentils add about 9g protein per serving that bulgur wouldn't, for 52g protein total. It keeps 4 days dressed, so you can make it Sunday and eat it through Thursday.
by John at Baisics
Ingredients
- 680 g Boneless skinless chicken breasts
- 150 g Dry green or brown lentils, rinsed
- 2 tbsp Extra-virgin olive oil, divided
- 2 tbsp Za'atar
- 2 cups Flat-leaf parsley, finely chopped
- 0.25 cup Fresh mint, chopped
- 1 whole English cucumber, diced
- 300 g Cherry tomatoes, quartered
- 0.5 small Red onion, finely diced
- 2 whole Lemons, juiced
- 60 g Feta, crumbled
- 1.25 tsp Kosher salt
- 0.5 tsp Black pepper
Instructions
- 1
Heat the oven to 425°F (220°C).
- 2
Cover lentils with 3 cups water in a saucepan. Simmer 18–22 minutes, until tender but not mushy. Drain, salt lightly, and let cool.
- 3
Rub the chicken with 1 tbsp olive oil, the za'atar, 3/4 tsp salt, and pepper. Roast on the sheet pan for 18–22 minutes, to 165°F (74°C) inside. Rest 5 minutes, then slice.
- 4
In a large bowl, toss the lentils, parsley, mint, cucumber, tomatoes, and red onion with the lemon juice, the remaining 1 tbsp olive oil, and 1/2 tsp salt.
- 5
Divide the tabbouleh among 4 containers and top each with chicken and feta.
- 6
Keeps 4 days refrigerated. Eat it cold or let it sit out 10 minutes first.