← All recipes

🍽️ Fried Chicken Breast with Tomato Rice, Tabouleh, and Lemon Yogurt

520 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• lemons 1 pcs
• vegetable broth 100 ml
• bulgur 40 g
• basmati rice 300 g
• salt pinch
• oil 3 tbsp
• pepper, black ground pinch
• vine tomatoes 4 pcs
• sugar pinch
• parsley, fresh 50 g
• mint, fresh 10 g
• shallots 1 pcs
• garlic cloves 1 pcs
• olive oil 2 tbsp
• yogurt, plain 150 g

Instructions

1. 1. Preheat the oven to 120 degrees Celsius (convection).
2. 2. Take the chicken out of the fridge to let it reach room temperature.
3. 3. Cut the lemon in half and squeeze out the juice.
4. 4. Bring the broth to a boil in a pot.
5. 5. Add the bulgur and one teaspoon of lemon juice to the boiling broth.
6. 6. Stir everything well.
7. 7. Remove the pot from the heat.
8. 8. Let the bulgur swell for about five minutes.
9. 9. Cook the rice in another pot with about 700 milliliters of salted water.
10. 10. Cook the rice covered on low heat for about 12 minutes.
11. 11. Heat two tablespoons of oil in a pan over high heat.
12. 12. Rinse the chicken breasts thoroughly.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Season the chicken breasts with salt.
15. 15. Fry the meat for about five minutes until golden brown on all sides.
16. 16. Season the meat additionally with pepper.
17. 17. Wrap the meat in aluminum foil.
18. 18. Place the meat in the oven for about 10 minutes to cook through.
19. 19. Wash the tomatoes and remove the green stem.
20. 20. Cut the tomatoes into fine cubes.
21. 21. Heat one tablespoon of oil in the pan over low heat.
22. 22. Fry half of the tomato cubes for about two minutes.
23. 23. Sprinkle the tomatoes with sugar.
24. 24. Fry the tomatoes while stirring for another two minutes.
25. 25. Set the cooked tomatoes aside.
26. 26. Wash the parsley and the mint.
27. 27. Shake the herbs dry.
28. 28. Pluck the leaves from the stems.
29. 29. Chop the herbs very finely.
30. 30. Peel the shallot and the garlic.
31. 31. Dice the shallot and the garlic finely.
32. 32. Mix the chopped herbs with the diced shallots and garlic in a large bowl.
33. 33. Add the raw tomato quarters to the bowl.
34. 34. Add one tablespoon of lemon juice.
35. 35. Add olive oil.
36. 36. Drain the bulgur.
37. 37. Mix the bulgur into the tabouleh mixture.
38. 38. Season the tabouleh to taste with salt and pepper.
39. 39. Mix the yogurt with one tablespoon of lemon juice.
40. 40. Season the yogurt with salt and pepper.
41. 41. Mix the rice with the cooked tomatoes.
42. 42. Season the tomato rice with salt and pepper.
43. 43. Take the meat out of the oven.
44. 44. Slice the meat.
45. 45. Serve the meat together with the tomato rice, tabouleh, and lemon yogurt on plates.

Nutrition per serving

• kcal: 520
• Protein: 45 g · Fett/Fat: 20 g · Carbs: 48 g