Thai chicken, grilled zucchini & tabbouleh

This plate of food is inspired by the food at my favorite beach restaurant.

Thai seasoned chicken pieces with cashews, grilled zucchini with feta cheese and a tabbouleh salad.


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  • 3P99 grams of chicken breast
  • 2F6 grams of cashew
  • 1P49 grams of feta cheese
  • 0.5C214 grams of zucchini
  • 1F2 grams of olive oil
  • 2.5C37 grams of bulgur
  • 0.4C114 grams of cucumber
  • 0.4C134 grams of tomato
  • 0.2C24 grams of (spring) onion
  • 1F2 grams of olive oil
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How to cook

  • Cut the chicken into pieces and add sweet soy sauce, soy sauce, ginger, laos, salt, pepper, lime juice and fresh coriander leaves.
  • Chop the cashews, add to the chicken. Mix it together and let it rest.
  • For the tabbouleh: cook the bulgur and chop the cucumber, tomatoes and onions into small pieces.
  • Mix all together with a bit of olive oil, freshly chopped mint leaves, some lemon juice and some (fresh) parsley.
  • Chop the zucchini, add a little olive oil and salt and grill untill the pieces are a bit brown. In my air fryer it takes about 15 minutes. You can also use your oven.
  • In the mean time: cook the chicken pieces until they're golden brown.
  • Crumble the feta cheese and mix with freshly chopped mint leaves, parsley, thyme and lime juice.
  • Put all onto a plate and scoop the feta mixture onto the warm zucchini.
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  • If you like the cashews to be crunchy you can add them after cooking the chicken.