Meal Prep: Chicken Tabbouleh with Roasted Veggies & Tahini

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Set the oven to 420°F (216°C).
2. Cook the bulgur according to the package instructions; cooking it in vegetable stock adds flavour. Let it cool.
3. Spray the butternut squash and Brussels sprouts on a parchment-lined tray with olive oil, add a pinch of salt and pepper, and roast for 15 to 20 minutes, until crisp-tender and lightly browned at the edges. Let cool.
4. In a large bowl, gently mix the shallot or red onion, tomatoes, cucumber, parsley and basil. Whisk the olive oil, garlic, oregano, lemon juice and salt and pepper in a small bowl, then add the roasted veggies and bulgur to the herbs and pour the dressing over. Fold gently.
5. Heat a nonstick skillet over medium-high heat. Season the chicken with cumin, a pinch of salt and pepper. Spray the hot pan with olive oil, add the chicken and sear for 3 to 4 minutes on one side.
6. Flip the chicken and bake it in the oven for 8 to 10 minutes, until cooked through.
7. Mix the tahini, warm water, lemon juice, salt and pepper until creamy, thick but slightly runny. Add water or lemon a spoonful at a time to thin it if needed.
8. Assemble the meals and drizzle the tahini sauce on top.

Summarized from Fit Men Cook's video. Watch it for the details.

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