Middle Eastern Chicken, Tabbouleh and Veggie Platter (Paleo and Candida Friendly)
This MIddle Eastern feast consists of hummus, marinaded chicken, tabbouleh and roasted veggies. The tabbouleh was created for those who not only require to be grain free with but also onion free because who wants raw onion breath?!
Onion and Grain Free Tabboulleh
1 large bundle (4-5 cups or 300 g) fresh parsley
150g cherry tomatoes, diced finely
1 lemon, juiced
1-2 Tbsp extra virgin olive oil
Pinch each sea salt and black pepper
Remove all the parsley leaves from their stalks and chop finely, this does require patience! Then combine all of the ingredients in a large mixing bowl.
Serves 4 generous portions/ 8 smaller portions
1 can of chickpeas, drained and rinsed
2 tbsp lemon juice or more
1 garlic clove, crushed
1 tsp ground cumin
1 tbsp light or dark tahini
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
1 tbsp pomegranate seeds for garnish
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a bowl, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the pomegranate seeds.
Sprinkle with paprika and ideally serve warm with the rest of the platter.
Middle Eastern Chicken and Roasted Veggies
1 cup organic plain/ Greek whole milk yogurt
2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
pinch of cinnamon
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 chicken breasts
Your choice of veggies, choose 3-4
2 tbsp avocado oil
1 tbsp paprika
The beauty of this is that it's up to you what you roast, whatever it is, it's always absolute yum roasted! Most vegetables take around 20-25 minutes but the more water content it has the less time you need to roast it for e.g. tomatoes and courgettes. I chose carrots, baby corn and courgettes but normally I would always include cauliflower too, the carrots need an extra 5 minutes so you can put them in first and then add the rest of the veg.
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, lemon zest, lemon juice, pepper and garlic. Cover and refrigerate for as long as possible, ideally overnight.
Roast the veggies for 20-25 minutes with 2 tbsp avocado oil and 1 tbsp paprika
Preheat the grill to medium-high heat. Protect the grill with foil and grill the chicken breasts until golden brown and cooked through, turning occasionally, for 10 to 15 minutes. Transfer the breasts to a chopping board, slice and serve with the roasted veggies.