Paprika chicken with tabbouleh

Serves 4

Preparation: 15 min

Cooking: 20 min

SALAD

• 250 ml (1 c) bulgur wheat, soaked overnight

• handful of fresh parsley, finely chopped

• 30 ml (2 T) chopped fresh mint

• 80 g cherry tomatoes, sliced

• 3 spring onions, thinly sliced

• 60 ml (¼ c) extra-virgin olive oil

• 30 ml (2 T) lemon juice

• 2 ml (½ t) paprika

• 5 ml (1 t) ground cumin

• pinch of cayenne pepper

• 5 ml (1 t) caster sugar

• salt and pepper

YOGHURT SAUCE

• 125 ml (½ c) Greek yoghurt

• paprika to sprinkle

CHICKEN

• 15 ml (1 T) olive oil

• 5 ml (1 t) paprika

• salt and pepper

• 4 chicken breast fillets

Preheat the oven grill to medium-high.

1 Salad: Drain the bulgur well, add the herbs, tomato and spring onions and toss to combine.

2 Make a dressing by mixing the oil, lemon juice, 2 ml (½ t) of the paprika, the cumin, cayenne pepper, caster sugar, salt and pepper.

3 Yoghurt sauce: Put the yoghurt in a small bowl and drizzle 30 ml (2 T) of the dressing over. Sprinkle with a little paprika.

4 Pour the remaining dressing over the salad and toss to combine.

5 Chicken: Mix the oil and paprika, season with salt and pepper then brush over chicken.

6 Grill for 8 minutes on each side or until cooked through.

7 Serve sliced with the yoghurt sauce and salad.

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