erves: 2 | Prep: 15 mins | Cook: 12 mins
Ingredients
- The Protein: 2 Large chicken breasts (approx. 450g)
- The Marinade: 2 tbsp Olive oil, juice of 1 lemon, 3 cloves minced garlic, 1 tbsp fresh oregano.
- The “Power” Tabbouleh:
- 1 cup Fresh parsley, finely chopped
- ½ cup Fresh mint, finely chopped
- ½ cup Hemp hearts (for high protein/low carb)
- 1 cup Cherry tomatoes, quartered
- 1 Cucumber, finely diced
- The Topping: ¼ cup Crumbled sheep’s milk feta
Instructions
- Marinate: Toss the chicken in the olive oil, lemon, garlic, and oregano. Let it sit for at least 10 minutes (or up to 4 hours).
- Grill: Over medium-high heat, grill the chicken for 5–6 minutes per side until the internal temperature reaches 74°C (165°F). Let it rest before slicing.
- Mix Tabbouleh: In a large bowl, combine the parsley, mint, hemp hearts, tomatoes, and cucumber. Toss with a squeeze of lemon and a splash of olive oil.
- Assemble: Plate the sliced chicken over a generous bed of the tabbouleh and top with crumbled feta.
Nutritional Profile
This Mediterranean-inspired dish provides 52g of high-quality protein per serving, combining lean chicken breast with hemp hearts to deliver a complete amino acid profile essential for muscle repair. The meal contains 510 calories and is rich in heart-healthy fats, offering 28g of total fat primarily from omega-3-rich hemp seeds and monounsaturated olive oil. With only 8g of net carbohydrates and 5g of dietary fiber, it supports stable blood sugar levels while providing a dense concentration of micronutrients, including high levels of Vitamin C and iron to support metabolic function and energy levels.
