Chicken Stuffed with Feta and a Lebanese Tabbouleh Salad

Chicken Stuffed with Feta Cheese

Ingredients
4 4-ounce chicken breasts, skinned and defatted
4 ounces feta cheese
4 teaspoons chopped fresh basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil

Instructions

1. Preheat oven to 400°. Lightly spray a baking pan with canola oil.
2. Cut a pocket in chicken breast by slicing horizontally 3/4ths of the way through. Stuff with a 1 ounce feta cheese and 1 teaspoon basil. Close incision with toothpick. Season with salt and pepper.
3. Heat canola oil in pan and sear chicken breasts for 1 minute on each side and place in oven for 15 to 20 minutes.

Makes 4 servings, each containing approximately:

225 cal, 1 g. carbs , 10 g. fat, 98 mg. cholesterol , 30 g. protein, 479 mg. sodium, 1 g. fiber

Tabbouleh Salad

Ingredients
1/2 cup bulgur wheat
1 cup hot water
1/2 cup chopped parsley
1/4 cup chopped fresh peppermint, optional
1 medium tomato, diced
1/4 cup diced scallions
1/4 cup chopped red onions
1/4 cup chopped cucumbers
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Place bulgur in a small bowl, add hot water, cover and let soak for 20 minutes.
2. Combine bulgur with remaining ingredients and mix well.

Makes 4 (1/2-cup) servings, each containing approximately:
75 cal, 8 g. carbs, 4 g. fat, 0 mg. cholesterol, 2 g. protein, 126 mg. sodium, 2 g. fiber