NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup bulgur wheat

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup flat-leaf parsley

2 tbsp fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Place the dry bulgur wheat in a small bowl and cover with 0.5 cup of boiling water; cover and let stand for 15-20 minutes until tender and water is absorbed.

• 2

  Season the chicken breast evenly on both sides with the garlic powder, half of the sea salt, and half of the black pepper.

• 3

  Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken rests, dice the cucumber, halve the cherry tomatoes, and finely chop the fresh parsley and mint.

• 5

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt and pepper to create the dressing.

• 6

  Fluff the cooked bulgur with a fork and add it to the mixing bowl along with the chopped vegetables and herbs.

• 7

  Slice the grilled chicken into bite-sized strips and toss everything together until well combined and coated in the zesty dressing.