YOUR SOLIN GENERATED RECIPE
Fresh Herb and Bulgur Tabbouleh with Grilled Chicken
Grilled chicken breast served over a vibrant bed of zesty parsley, mint, and bulgur wheat tossed in a bright lemon dressing.
INGREDIENTS
6 oz Chicken breast
0.25 cup Bulgur wheat
1 cup Fresh parsley
0.25 cup Fresh mint
0.5 cup Tomato
0.5 cup Cucumber
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Cook the bulgur wheat in boiling water according to the package instructions until tender, then drain and let it cool completely.
Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Finely chop the fresh parsley and mint, and dice the tomato and cucumber into small, uniform pieces.
In a large mixing bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.
Add the cooled bulgur, chopped herbs, and diced vegetables to the bowl, tossing thoroughly to ensure everything is well coated.
Slice the grilled chicken into strips and serve it immediately over the fresh tabbouleh salad.