Glazed with a harissa sauce, these chicken kabob skewers ar a cut on top of the remainder.
1/4 c. harissa pepper paste
2 tbsp. extra virgin olive oil
2 tbsp. honey
1 1/4 lb. skinless, boneless chicken breasts, thinly sliced
1 (15-oz.) can chickpeas, rinsed and drained
1 c. quick-cooking bulgur, cooked
3/4 c. Finely chopped fresh parsley
- In large bowl, whisk harissa pepper paste with olive oil and honey; set half aside for serving.
- To remaining harissa mixture, add chicken breasts, tossing; thread onto skewers. Grill on medium-high 6 minutes or until cooked through, turning over once.
- Toss chickpeas with quick-cooking bulgur, parsley and 1⁄2 teaspoon salt. Serve chicken on tabbouleh with reserved harissa sauce.
Nutritional information (per serving): About 495 calories, 39 g protein, 57 g carbs, 13 g fat (2 g saturated fat), 13 g fiber, 560 mg sodium