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Middle Eastern-Style Chicken with Quinoa Chickpea Tabbouleh

6 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

39 g
46.8 g
9.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 689
  • Fat 38.9 g 60 %
    • Saturated   7.7 g
    • + Trans 0.5 g 8 %
  • Cholesterol 107 mg
  • Sodium   278 mg 12 %
  • Carbohydrate 46.8 g 16 %
    • Fibre   9.8 g 39 %
    • Sugars   6.6 g
  • Protein 39 g
    • Vitamin A 23 %
    • Vitamin C 52 %
    • Calcium 10 %
    • Iron 41 %


To make the tabbouleh, place the quinoa and broth in a medium pot and bring to a boil over high heat. Cover the pot and reduce the heat to medium-low. Cook the quinoa, undisturbed, for 15 minutes, or until just tender and the water has evaporated.

Spoon the cooked quinoa into a large salad bowl and allow to cool to room temperature. Add the remaining tabbouleh ingredients and toss to combine. Cover and refrigerate the tabbouleh until needed. It can be made several hours ahead. Toss again gently before serving with chicken below. 

For the chicken, place its first 10 ingredients in a bowl or sided dish just large enough to hold chicken. Add the chicken and toss to coat. Cover, refrigerate and marinate the chicken 4 hours, turning occasionally.
Preheat oven to 375˚F. Line a large, sided baking sheet with parchment paper. Set chicken pieces on the baking sheet, skin-side up. Drizzle the chicken with the marinade; season with salt and pepper.

Roast the chicken, basting with pan juices occasionally, for 55 to 60 minutes, or until cooked through. Serve chicken with the tabbouleh. If desired, once plated, drizzle chicken with a little lemon juice and serve with a dollop of yogurt.

Serving Suggestions

Note: Buying a whole chicken is much more cost effective than buying one pre-carved and only takes a few steps to do. Learn how to cut a whole chicken into portions.

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