NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.13 cup dry bulgur wheat

1 medium zucchini

0.5 medium red bell pepper

0.25 medium red onion

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Cook the bulgur wheat by combining it with 0.5 cup water in a small saucepan, bringing to a boil, then simmering covered for 12 minutes until the liquid is absorbed.

• 2

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

• 3

  Slice the zucchini into rounds, the bell pepper into wide strips, and the red onion into thick wedges.

• 4

  Lightly coat the vegetables with a small portion of the olive oil and the remaining seasonings.

• 5

  Grill the chicken over medium-high heat for 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Grill the vegetables for 3-4 minutes per side until they develop char marks and become tender.

• 7

  Slice the grilled chicken into strips and roughly chop the grilled vegetables into bite-sized pieces.

• 8

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and chopped parsley to create a dressing.

• 9

  Add the cooked bulgur, grilled chicken, and vegetables to the bowl, tossing thoroughly to coat everything in the dressing before serving.