Roasted Chicken With Tzatziki Sauce And Bulgur Salad

Roasted Chicken With Tzatziki Sauce And Bulgur Salad
Servings: 4 Prep 20 mins Chill 20 mins Stand 40 mins


  • 1 box (5.25 ounces) tabbouleh mix
  • 1 cup boiling water
  • 1 medium-size cucumber, peeled
  • 1 cup plain yogurt
  • 1 clove garlic, pressed
  • 3/4 teaspoon salt
  • 8 red and yellow cherry tomatoes or all red, quartered
  • 1 green onion, sliced
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1 rotisserie chicken, cut up
  • Lemon slices (optional)

Make It

1. Place bulgur with contents of seasoning packet in large bowl. Add boiling water; cover with plastic wrap; let stand 30 minutes.

2. Cut cucumber in half lengthwise; scoop out seeds. Coarsely grate one of the halves; squeeze out excess liquid. Stir together grated cucumber, yogurt, garlic and 1/4 teaspoon salt in small bowl. Cover; refrigerate for 20 minutes or up to 2 days.

3. Coarsely chop the remaining cucumber; add to bulgur, along with tomatoes, green onion, mint, olive oil, lemon juice, remaining 1/2 teaspoon salt and the pepper. Let stand 10 minutes, or cover and refrigerate up to 2 days.

4. To serve, spread tabbouleh on platter. Top with chicken; spoon yogurt sauce over chicken. Garnish with lemon slices if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 584, Fat, total (g): 28, chol. (mg): 135, sat. fat (g): 7, carb. (g): 37, fiber (g): 8, pro. (g): 49, sodium (mg): 917, Percent Daily Values are based on a 2,000 calorie diet.