Tabbouleh with Chicken

This is a take on traditional tabbouleh, first with using quinoa rather than the tradition bulghar, and adding some chopped kale. Why? Because it is tasty. Also, adding chicken to up the yumminess and protein content.

Tabbouleh with Chicken

Yield: 4 - 5 servings

Tabbouleh

1/2 cup uncooked quinoa, rinsed (some might be sold prerinsed, check your packaging for specifics)

3 tablespoons freshly-squeezed lemon juice plus more to taste

2 tablespoons extra-virgin olive oil

1 tablespoon pomegranate molasses, optional

1/2 teaspoon kosher salt

freshly ground black pepper

1 cup chopped cucumber

1 cup quartered grape tomatoes

1 cup chopped flat-leaf parsley

1 cup chopped kale leaves

1/2 cup diced red onion (soaked in cool water for 5 - 10 minutes to reduce the onion bite, if desired; drain well before using)

1/4 cup finely chopped mint leaves

Roast chicken (or sub in meat from a rotisserie chicken)

2 chicken breast halves on the bone (about 1/2 pound each)

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

Freshly ground black pepper

For serving

Hummus

pita chips

Instructions

Make your tabbouleh

Fill a medium-sized saucepan with 1 cup water. Add the rinsed quinoa and stir to combine. Bring to a boil, cover, and reduce heat to low. Cook, covered, until the water is absorbed and the quinoa is tender, about 15-18 minutes. Remove from heat and fluff the quinoa with a fork. Let cool.

In a large bowl, whisk together the lemon juice, oil, pomegranate molasses, if using, salt, and several grinds of pepper. Add the cooled quinoa, cucumber, tomatoes, parsley, kale, onion, and mint and toss to combine, adding more lemon juice to taste.

Make your roast chicken (or pull the meat off your rotisserie chicken and tear into bite-sized chunks)

Meanwhile, preheat the oven to 350°F. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4-inch chunks.

Add the chicken to your tabbouleh mixture. Toss to combine.

Serve with hummus and pita chips.

Enjoy!