Try this Greek Chicken with Grape Tabbouleh recipe, or contribute your own.
Suggest a better descriptionSource: Giant Eagle
Preheat oven to 375°F. Place chicken breasts in a bowl with the Souvlaki marinade. Use your hands to make sure the chicken gets fully coated. Finely chop the mint and parsley. Slice the green onions thinly. Cut the red and green grapes in half. Follow the microwave instructions on the quinoa; once cooked, place in a colander and rinse with cold water until cooled.
Heat a grill pan on high on the stove until it starts to smoke (should take 1-2 minutes). Spray with a pan spray and place chicken on the grill pan. Cook for 5 minutes on each side and then place chicken on a sheet tray and cook in the oven for 10 minutes or until the chicken reaches a minimum internal temperature of 165°F.
Meanwhile, mix the quinoa with the green onions, red wine vinegar, mint, parsley, grapes, olive oil, salt and pepper. Mix well and allow to sit for 10 minutes.
After chicken is cooked, allow to rest for a few minutes and cut on the bias into 3-4 pieces. Serve on a bed of the grape tabbouleh and garnish with arugula.
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Serving Size: 1 Serving (893g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1693 | ||
Calories from Fat: 673 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.7g | 100 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 445.4mg | 137 % | |
Sodium 1083.8mg | 37 % | |
Potassium 2450mg | 64 % | |
Total Carbohydrate 85.7g | 25 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 73.6g | ||
Protein 161.9g | 231 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1693
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