Chicken Tabbouleh Salad Fest

Chicken Tabbouleh Salad Fest

Roasted or grilled chicken served over bright quinoa tabbouleh with tomatoes, extra cucumbers, and optional mint or arugula, finished with a citrusy drizzle of Brisca Zest Fest

PREP TIME COOK TIME
20 minutes 25-30 minutes
Yields: 4 servings

Ingredients

1/2 cup quinoa
1 cup water (for cooking quinoa)
2 chicken breasts
1 cup parsley, finely chopped
1-1 1/2 cups cucumber, finely diced
1 cup tomato, finely diced
1/2 cup spring onions, finely sliced
1/2 cup mint, finely chopped (optional)
1/2 cup arugula, finely chopped (optional)
3 tbsp olive oil (divided)
1/4 tsp Brisca Herb 'n' Salt (divided)
4-5 tbsp Brisca Zest Fest

Instructions

1

Cook Quinoa: Rinse quinoa. Add quinoa and water to a pot, bring to a boil, reduce heat, cover, and cook 12-15 minutes until fluffy. Let cool.

⏱ 12-15 minutes
2

Cook Chicken: Brush chicken breasts with 1 tablespoon of the divided olive oil and season with half of the divided Brisca Herb 'n' Salt. Grill or roast at 200°C for 18-22 minutes, then slice.

⏱ 18-22 minutes 🌡 200°C
3

Prep Tabbouleh: In a large bowl, add the cooled quinoa, parsley, cucumbers, tomatoes, spring onions, and the optional mint and arugula.

4

Season: Add the remaining 2 tablespoons olive oil and the remaining Herb 'n' Salt, tossing gently to combine.

5

Sauce Moment: Add the sliced chicken on top of the quinoa tabbouleh and drizzle Brisca Zest Fest generously over the bowl - ready to be served as a bright, fresh Fest salad.

Made with:Zest Fest, Herb 'n' Salt

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Select ingredients to add to your cart

Zest Fest

Zest Fest

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

zest-fest,herb-n-salt ["zest-fest","herb-n-salt","salad","chicken"]