Looking for a fuss-free, flavorful meal that comes together in one pot? This lemon-oregano chicken with warm tabbouleh salad is the answer.
The slow cooker works magic, ensuring juicy chicken and perfectly textured bulgur without extra effort.
Bright Mediterranean flavors like lemon, oregano, and parsley bring freshness to every bite. Best of all, it’s a balanced meal, complete with protein, whole grains, and vibrant veggies.
Why You’ll Love This One-Pot Dish
This one-pot recipe is perfect for anyone seeking a simple, wholesome meal. Everything cooks together in the slow cooker, eliminating extra dishes and simplifying cleanup.
The bulgur absorbs the savory chicken juices, creating an infused, rich base for the salad. The result is a perfectly tender chicken and a fluffy, herbed grain that pairs beautifully with the yogurt sauce.
Why this dish stands out:
- One-pot convenience – Less mess, minimal cleanup
- Mediterranean flavors – Fresh herbs, citrus, and garlic for a bright, zesty taste
- Perfectly cooked bulgur – Stays fluffy and absorbs all the flavors
- Balanced meal – A great combination of protein, grains, and fresh vegetables
Tips for Perfectly Cooked Chicken & Bulgur
Achieving the right texture for both the chicken and bulgur is key to this recipe’s success. Since bulgur cooks faster than most grains, it can handle the slow cooker without turning mushy.
A few simple steps ensure everything turns out just right.
- Use bone-in, skinless chicken breasts for the best flavor and juiciness.
- Rinse the bulgur before adding it to the slow cooker to prevent excess starch.
- Layer ingredients properly – Start with bulgur and broth at the bottom so it absorbs all the juices.
- Check the chicken’s temperature after two hours and continue monitoring until it reaches 160°F.
How to Customize This Recipe
This one-pot recipe is already packed with flavor, but there are endless ways to make it your own. Whether you’re adjusting for dietary preferences or just experimenting with flavors, here are some simple modifications.
- Make it gluten-free – Swap bulgur for quinoa or rice.
- Go dairy-free – Skip the Greek yogurt or use a plant-based alternative.
- Try different herbs – Substitute basil or mint for a fresh twist.
- Add more veggies – Toss in cucumbers, roasted red peppers, or kalamata olives.
Serving Suggestions & Pairings
This dish is already a complete meal, but a few simple additions can elevate it further.
- Pair it with a side of hummus for extra creaminess.
- Serve with warm pita or flatbread to soak up the delicious juices.
- Drizzle extra lemon juice just before serving for a fresh pop of flavor.
- Enjoy it cold – The leftovers taste fantastic as a chilled grain salad the next day.
This lemon-oregano chicken with warm tabbouleh salad is a true winner. It’s effortless, healthy, and bursting with Mediterranean flavors. Try it for a comforting, one-pot recipe that delivers on taste without the hassle!
Simple Lemon-Oregano Chicken with Warm Tabbouleh One-Pot Recipe
Equipment
- 5- to 7-quart oval slow cooker
Ingredients
For the Chicken:
- 4 teaspoons minced fresh oregano divided
- 1 ¼ teaspoons grated lemon zest divided
- 1 garlic clove minced
- ¼ teaspoon black pepper
- 4 12-ounce bone-in split chicken breasts, skin removed, trimmed
- 1 teaspoon table salt divided
For the Bulgur:
- 1 cup medium-grind bulgur rinsed
- 1 cup chicken broth
- 3 tablespoons extra-virgin olive oil divided
For the Yogurt Sauce & Tabbouleh:
- ½ cup plain Greek yogurt
- ½ cup minced fresh parsley divided
- 3 tablespoons water
- 3 tablespoons lemon juice
- 8 ounces cherry tomatoes quartered
Instructions
Prepare the Chicken & Slow Cooker:
- Lightly coat the slow cooker with vegetable oil spray.
- Combine bulgur, broth, and ¼ teaspoon salt in the slow cooker.
- In a microwave-safe bowl, mix 1 tablespoon olive oil, 1 tablespoon oregano, 1 teaspoon lemon zest, garlic, ½ teaspoon salt, and pepper. Microwave for 30 seconds until fragrant.
- Let cool slightly, then rub onto the chicken. Arrange the chicken, skin side up, in an even layer over the bulgur mixture.
- Cover and cook on low for 2 to 3 hours, until the chicken reaches an internal temperature of 160°F.
Make the Yogurt Sauce:
- In a small bowl, whisk together Greek yogurt, 1 tablespoon parsley, water, remaining 1 teaspoon oregano, ¼ teaspoon salt, and remaining ¼ teaspoon lemon zest.
- Season with salt and pepper to taste and set aside.
Assemble the Tabbouleh Salad:
- Transfer cooked chicken to a serving platter. Brush off any bulgur that sticks to the chicken.
- Drain excess liquid from the bulgur if needed.
- Stir in cherry tomatoes, lemon juice, remaining 7 tablespoons parsley, and remaining 2 tablespoons olive oil.
- Fluff the mixture with a fork and season with salt and pepper to taste.
Serve:
- Plate the chicken with the warm tabbouleh salad and drizzle with yogurt sauce.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.