- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2009
Ingredients
Spice Rub:
Method
In heatproof bowl, pour 3 cups (750 mL) boiling water over bulgur; cover and let stand until tender, about 15 minutes. Drain, squeezing out as much water as possible; return to bowl. Stir in parsley, onion, lemon juice, oil, salt and pepper.Spice Rub: Meanwhile, in separate bowl, combine oil, garlic, mint, coriander, salt, cloves and cinnamon; brush over chicken. Let stand for 10 minutes.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. Serve with tabbouleh.
More spinach salad recipes:
Nutritional facts Per serving: about
- Sodium 522 mg
- Protein 38 g
- Calories 458.0
- Total fat 16 g
- Potassium 642 mg
- Cholesterol 79 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
%RDI
- Iron 28.0
- Folate 31.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 42.0
