Roasted Chicken With Tzatziki Sauce And Bulgur Salad

Makes 4
Prep 20 m
Chill 20 m
Stand 40 m



  1. 1 of 4 Place bulgur with contents of seasoning packet in large bowl. Add boiling water; cover with plastic wrap; let stand 30 minutes.
  2. 2 of 4 Cut cucumber in half lengthwise; scoop out seeds. Coarsely grate one of the halves; squeeze out excess liquid. Stir together grated cucumber, yogurt, garlic and 1/4 teaspoon salt in small bowl. Cover; refrigerate for 20 minutes or up to 2 days.
  3. 3 of 4 Coarsely chop the remaining cucumber; add to bulgur, along with tomatoes, green onion, mint, olive oil, lemon juice, remaining 1/2 teaspoon salt and the pepper. Let stand 10 minutes, or cover and refrigerate up to 2 days.
  4. 4 of 4 To serve, spread tabbouleh on platter. Top with chicken; spoon yogurt sauce over chicken. Garnish with lemon slices if desired. Makes 4 servings.
Nutrition Information for Roasted Chicken With Tzatziki Sauce And Bulgur Salad
Servings Per Recipe: 4
Per Serving: 28 g Fat, total, 37 g carb., 49 g pro., 584 kcal cal., 7 g sat. fat, 135 mg chol., 917 mg sodium, 8 g fiber