Steamed chicken with beetroot tabbouleh

If you are looking for lighter, healthier meals, this one has your name on it.

SERVES 4

½ cup bulgur wheat

2 chicken breasts

Zest of 1 lemon

1¾ cups chopped parsley

2 cloves garlic, crushed

3 small, cooked beetroot, finely diced ½ cucumber, diced

4 radishes, diced

½ cup lemon juice

½ cup extra virgin olive oil

1 tsp salt

1 Place the bulgur wheat in a large bowl, cover with boiling water, cover the bowl and leave to sit for 15 minutes until tender, then drain and leave to dry on a clean tea towel. 2 Roll the chicken in lemon zest, ¼ cup of the parsley and half of the crushed garlic and steam for 10 minutes, turn heat off and leave covered in steamer for 5 minutes until cooked through (to ensure tenderness, try not to overcook the chicken). Remove chicken from steamer and season with salt.

3 Mix the bulgur with the beetroot, cucumber, radish and the remaining parsley. Whisk the lemon juice, the remaining garlic, oil and salt and toss through the bulgur mix.

4 Serve the chicken sliced on top of the tabbouleh.