Fiesta lime grilled chicken

Happy Mother’s Day!  I hope you had a wonderful holiday 🙂  We had my parents over for dinner to celebrate and I made this bento from the leftovers.  In the bento: fiesta lime grilled chicken, cucumbers, green beans, tabouleh (with cilantro, avocado, red onion, lime juice, and tomato), and watermelon.

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For the grilled chicken, I marinated it in a lime and garlic sauce.  Then served it with sautéed assorted peppers and red onion with cilantro and lime juice.  The topping is really what made the dish.  It has to be done on extremely high heat so that it sears.  Add a little salt and pepper and… delicious!  It would have been great with some chopped jalapeños!

Happy Bento-ing!

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3 thoughts on “Fiesta lime grilled chicken

  1. Please please please don’t think I’m trying to attack you personally, but I just want to clear this up. While your bento looks absolutely amazing, that’s not tabbouleh. Tabbouleh is a traditional Middle Eastern salad that has come to light in Western countries recently due to the healthy food craze. Tabbouleh is mostly chopped parsely with bulgar, tomatoes, and onions making up the rest. Parsely is not a flavoring agent; it is the main green of the salad, like lettuce. Tabbouleh in Western countries has turned into a grain salad with tomatoes. While I do understand that ethnic food is usually reinvented to appeal to the Western palate, that’s like making a casserole with cheese on top and calling it a pizza. Similar ingredients but drastically different.

    I know this is a silly thing to debate about but Middle Eastern food is no longer recognizable in the U.S. and I’m sad that people won’t know how our food really should be. Again, please don’t be upset. I don’t mean to sound like I’m lecturing you.

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    1. Hi Natalie! Thank you for the clarification. There are so many foods that get absorbed by other cultures, changed, modified, and rarely retain all of the original idea. Have any links for ‘real’ tabbouleh recipes?

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      1. I found this link that I found to be pretty authentic: http://www.davidlebovitz.com/2011/06/tabbouleh-recipe-anissa-helou/

        Looking up “Lebanese tabbouleh ” will give you a different regional variations to the recipe (quantity of bulgar and mint, cucumber or not) but they usually stay true to the integrity of the dish. Tabbouleh is something you make when you really want to impress your guests because of the time it takes to finely chop the parsely.

        While this is untraditional, my mother includes a spoonful of sweet red pepper paste and I think it takes it to a whole new level. She also puts ALOT of lemon juice and olive oil, which is typical of Middle Eastern food. If you end up making it, I’d love to know what you think!! ❤

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