Dosner Organic Market

Parsley tabbouleh with pan-seared chicken:
October 25, 2022

Parsley Tabbouleh With Pan-Seared Chicken:

Parsley Tabbouleh with Pan-Seared Chicken

Parsley tabbouleh with pan-seared chicken:


  • 1 ½ cups water
  • 1 cup bulgur
  • 1 tbsp. olive oil
  • 1 lb. skinless, boneless chicken breast halves,
  • cut into ½-inches pieced
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • 3 ½ cups seeded and chopped tomatoes
  • 2 cups chopped fresh flat-leaf parsley (2 large bunches)
  • ½ cup chopped fresh mint
  • ¼ cup finely chopped green onions
  • ¼ cup lemon juice


  1. Combine the water and bulgur. Bring just to boiling; reduce heat. Simmer, and cover, for 10 to 12 minutes or until the bulgur is tender; drain. Rinse under cold water; drain again. Transfer to a large bowl.
  2. Meanwhile in a 10-inches skillet heat 2 tsp. of olive oil over medium-high. Add chicken, ½ tsp. of salt, and garlic powder. Cook for 6 minutes or until chicken is no longer pink, stirring occasionally, and cool slightly. 
  3. Add chicken and any juices from the skillet to the bulgur. Stir in tomatoes, parsley, mint, and green onions. In a small bowl whisk together lemon juice and the remaining 4 tbsp. oil and ½ tsp. salt. Stir into bulgur mixture.

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