Taboule & Chicken Salad with Zucchini & Avocado
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 278.5
- Total Fat: 17.4 g
- Cholesterol: 6.9 mg
- Sodium: 405.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 10.6 g
- Protein: 8.2 g
View full nutritional breakdown of Taboule & Chicken Salad with Zucchini & Avocado calories by ingredient
Introduction
Eating healthy is easy when using easy to prepare recipes from Zeste!! This Salad is refreshing, lite and flavorful and full of fiber and nutrients! Eating healthy is easy when using easy to prepare recipes from Zeste!! This Salad is refreshing, lite and flavorful and full of fiber and nutrients!Number of Servings: 6
Ingredients
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1 lb Fresh Boneless Skinless Chicken Breast
1 Box Near East Taboule Mix
2 Whole Avocado
2 Cups Fresh Zucchini-Small Dice
I Bunch Fresh Parsley
1 Bunch Mint
1 Cup Lemon Juice
Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
Directions
Season chicken with Cracked Pepper and Sea Salt. In a oven safe sauté pan sear chicken on both sides. Place in preheated oven(350 degree) and cook for 10-15 minutes or until internal temperature reaches 180 degrees. remove when done and let rest before dicing or slicing.
In a medium sized bowl mix taboule mix with 1 cup boiling water, cover and let the mixture rest in refrigerated. Next chop parsley and mint, peel and dice avocados and dice zucchini. Add these ingredients along with olive oil and lemon juice to the taboule mix. The chicken can be diced and added to the salad or sliced and served atop the salad. I prefer mixing the chicken into the salad.
Number of Servings: 6
Recipe submitted by SparkPeople user MARCANTONY.
In a medium sized bowl mix taboule mix with 1 cup boiling water, cover and let the mixture rest in refrigerated. Next chop parsley and mint, peel and dice avocados and dice zucchini. Add these ingredients along with olive oil and lemon juice to the taboule mix. The chicken can be diced and added to the salad or sliced and served atop the salad. I prefer mixing the chicken into the salad.
Number of Servings: 6
Recipe submitted by SparkPeople user MARCANTONY.
