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Quinoa Tabbouleh with Chicken

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Quinoa Tabbouleh with Chicken
Servings: 4
Calories: 751kcal


  • 1 1/2 cup quinoa, uncooked
  • 2 pound chicken thigh, boneless, skinless
  • 1/2 cup barbecue sauce
  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • 1 medium bell pepper, orange
  • 1/2 cup parsley, fresh
  • 2 clove garlic
  • 1 medium lemon
  • 3 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 1 medium honeydew


  • Cook quinoa according to package directions; chill until ready to serve.
  • Heat oven to 350°F.
  • Place chicken in baking dish and cover with barbecue sauce. Bake in preheated oven for 20-25 minutes until no longer pink and the juices run clear.
  • Dice tomatoes, cucumber, and bell pepper; finely chop parsley, and mince garlic. Add all to a large mixing bowl, then add cooked and fluffed quinoa.
  • Add the juice from the lemon to the veggies, along with the olive oil, salt, and pepper. Toss to coat evenly.
  • Serve chicken with tabbouleh and cubed honeydew on the side.


Calories: 751kcal | Carbohydrates: 85g | Protein: 55g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 197mg | Sodium: 834mg | Fiber: 9g | Sugar: 31g