Dinner recipe · from the recipe book

Grilled Chicken Farro-Style Bulgur Salad with Tahini

Name: Grilled Chicken Farro-Style Bulgur Salad with Tahini
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (600 g) Chicken thighs, boneless skinless; 1¼ cups (180 g) Bulgur, dry; 2 cups (480 g) Water; 5¾ cups chopped (120 g) Kale, stems removed, thinly sliced; 1⅔ cups (250 g) Cherry tomatoes, halved; 1½ medium (300 g) Zucchini, cut lengthwise into planks; ½ medium (50 g) Red onion, thinly sliced; ¾ cup leaves (20 g) Fresh basil, torn; ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice; 2 cloves (6 g) Garlic, minced; 2 tbsp (30 g) Olive oil; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; ⅓ cup grated (30 g) Grated Parmesan; ¾ tsp (5 g) Salt; ¾ tsp (2 g) Black pepper

Smoky herb-rubbed grilled chicken over chewy bulgur, peppery kale, sweet roasted-tasting tomatoes and basil, tossed in a lemony garlic tahini dressing.

Grill
55 min · 40 min hands-on
Serves 4
Italian

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb600 gChicken thighs, boneless skinless
1¼ cups180 gBulgur, dry
2 cups480 gWater
5¾ cups chopped120 gKalestems removed, thinly sliced
1⅔ cups250 gCherry tomatoeshalved
1½ medium300 gZucchinicut lengthwise into planks
½ medium50 gRed onionthinly sliced
¾ cup leaves20 gFresh basiltorn
¼ cup60 gTahini
¼ cup60 gLemon juice
2 cloves6 gGarlicminced
2 tbsp30 gOlive oil
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
⅓ cup grated30 gGrated Parmesan
¾ tsp5 gSalt
¾ tsp2 gBlack pepper

Steps

Bring the water to a boil in a pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes; fluff and spread on a plate to cool.
While the bulgur stands, put the kale in a large bowl with half the lemon juice and a pinch of the salt and massage until it softens; add the red onion.
Preheat the grill to medium-high. Rub the chicken thighs with half the olive oil, the oregano, the red pepper flakes, half the remaining salt and half the black pepper.
Brush the zucchini with the remaining olive oil and season with the remaining black pepper.
Grill the chicken 5 to 7 minutes per side until it reaches 165°F (74°C); grill the zucchini 3 to 4 minutes per side until marked. Rest the chicken 5 minutes, then slice it and chop the zucchini.
Make the dressing: whisk the tahini, the remaining lemon juice, the garlic, the remaining salt and 2 to 3 tablespoons of cold water from the tap until creamy.
Add the cooled bulgur, the cherry tomatoes, the zucchini and the basil to the kale, pour over the dressing and toss.
Divide among four plates, top with the sliced chicken and finish with the parmesan.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Grilled Chicken Farro-Style Bulgur Salad with Tahini

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