Lentil Tabbouleh with Marinated Greek Chicken and Tatziki Sauce


By London Baker, RD, LDN

Lentil Tabbouleh


  • 2 cups Lentils (cooked)
  • 2 Tomato (medium, diced)
  • 4 cups Parsley (chopped)
  • 1/2 cup Red Onion (finely diced)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 2 tsps Cinnamon (ground)
  • Sea Salt & Black Pepper (to taste)


1. Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste. Divide into bowls and enjoy!

Marinated Greek Chicken


  • 2 lbs Chicken Breast
  • 1/4 cup Nonfat Plain Greek Yogurt
  • 3 tbsps Lemon Juice
  • 2 tsps Olive oil
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Sea Salt & Black Pepper
  • 1 tbsp Oregano
  • 1 tsp Parsley (Chopped fine)


1. Gather all ingredients and equipment
2. Place all ingredients besides the chicken into a large mixing bowl. Whisk all of the ingredients together until well incorporated. Place the chicken in the bowl and allow the chicken to marinate for 2-3 hours
3. Preheat a grill to medium-high heat. Remove the chicken from the marinade and wipe off an excess marinade. Grill the chicken until fully cooked (about 10-15 minutes). Serve and enjoy!

Tatziki Sauce


  • 1 1/2 cups Plain Greek Yogurt
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Fresh Dill
  • 3 Garlic Cloves (Diced)
  • 1 Cucumber (Grated and drained)
  • 1 tsp Sea Salt


1. Gather all ingredients and equipment
2. Place the grated cucumber in cheesecloth and squeeze firmly to drain
3. Combine all of the ingredients in a large mixing bowl. Place the bowl in the refrigerator for at least two hours so the flavors can blend together. Serve with grilled meat or raw veggies!


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