Updated: Jul 5
Recipe by: Janice Hrushka of Balanced Terrain Analysis
A delicious Summer dish that's keto! Enjoy this dish with your favourite keto-friendly, low-carb beverage. Cheers!
1 lb Chicken Breast (boneless, skinless)
2 tbsps Italian Seasoning
1 1/2 cups Parsley (tough stems removed, finely chopped)
1/3 cup Mint Leaves (finely chopped)
1 Cucumber (medium, finely diced)
1 Red Bell Pepper (large, finely diced)
3 stalks Green Onion (thinly sliced)
3 tbsps Red Wine Vinegar
3 tbsps Extra Virgin Olive Oik
1/4 tsp Sea Salt (to taste)
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
Lay the chicken breast on the baking sheet and sprinkle with Italian seasoning. Place in the oven for about 30 minutes, or until cooked through.
In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion.
In a jar, whisk together the red wine vinegar, oil, and salt (to taste).
Divide the tabbouleh and chicken into containers. Drizzle the dressing over top or store on the side. Enjoy!
Amount per serving
Vitamin A 3416IU
Vitamin C 72mg
Leftovers: Refrigerate in an airtight container for up to four days.
More Flavour: Add olive oil, minced garlic, and black pepper to taste.
Additional Toppings: Diced tomato, quinoa, cauliflower rice, and/or avocado.
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