NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 clove Garlic

2 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Bulgur wheat

0.5 cup Water

1 cup Parsley

0.5 cup Roma tomato

0.5 cup Persian cucumber

1 tbsp Mint

PREPARATION

• 1

  Place the bulgur wheat in a small bowl and pour 0.5 cup boiling water over it; cover and let stand for 20 minutes until tender.

• 2

  In a medium bowl, whisk together 0.5 tbsp olive oil, minced garlic, 1 tbsp lemon juice, sea salt, and black pepper.

• 3

  Add the chicken breast to the marinade, coating thoroughly, and let it sit for at least 10 minutes.

• 4

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  While chicken cooks, finely chop the parsley, mint, tomato, and cucumber.

• 6

  Fluff the soaked bulgur with a fork and toss with the chopped herbs, vegetables, remaining 0.5 tbsp olive oil, and remaining 1 tbsp lemon juice.

• 7

  Slice the grilled chicken and serve it over the fresh tabbouleh.