Ingredients
300g Chicken Breast (2 pieces)
Salt and Pepper
Harissa Spice
Cauliflower
2 Tomatoes, chopped
Parsley, minced
50g Bulgur
2 teaspoon vegetable oil
Juice of 1 lime
1 garlic clove, minced
150g yogurt (until 1,8 % Fat)
1 teaspoon olive oil
Directions
Heat the oven until 180°C. Wash the chicken, pat it dry, rub it with salt and half of the harrissa spice, put it aside for later.
Wash the cauliflower, remove the big stem and chop everything, also the small stem into fine pieces.
In a medium size pot heat 300 ml salt water. Get the Tomatoes and parsley ready. When the water is boiling you can add the bulgur, cauliflower, and the rest of the harissa spice. Stir it and cook for approx 1 minute. Turn off the flame and let it soak for 10 minutes.
In a medium size pan heat 2 teaspoon vegetable oil on high heat and roast the chicken for 2-3 minutes golden brown. When finished, wrap roasted chicken in aluminum foil and put it in the oven for 10 minutes until it is cooked.
Stir 2 teaspoon of lime juice and minced garlic into the yoghurt. Season to taste with salt and pepper. Set aside.
Add the tomatoes and parsley to the bulgur mix. You finish the Cauliflower-Tabbouleh with 1 teaspoon of olive oil, 4 teaspoon of lime Juice and salt and pepper.
Take the chicken out of the oven and voilà! serve with cauliflower-tabbouleh and garlic yogurt on your plate.
Note
I made this Version with cauliflower, since I didn’t had Broccoli which is required in the original recipe from Weight Watchers. I may look even more colorful.
