Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, sliced into strips
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/2 cup (80g) fine bulgur wheat
  • 1 cup (240ml) boiling water
  • 2 cups (60g) fresh flat-leaf parsley, finely chopped
  • 1/4 cup (10g) fresh mint leaves, finely chopped
  • 1 medium (120g) cucumber, finely diced
  • 2 medium (240g) roma tomatoes, seeded and diced
  • 3 scallions (20g), thinly sliced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (3g) salt

Instructions:

  1. Place bulgur in a bowl, pour over boiling water, cover, and let sit for 15 minutes.
  2. Whisk 2 tbsp olive oil, 1 tbsp lemon juice, garlic, and oregano in a bowl. Toss with chicken strips and set aside.
  3. Finely dice the parsley, mint, cucumber, and tomatoes. Combine them in a large bowl with the sliced scallions.
  4. Heat a skillet to medium-high heat. Add chicken in a single layer and cook for 3–5 minutes per side until a deep mahogany-colored crust forms and internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pan and let it rest for 3 minutes.
  6. Drain any excess water from the bulgur using a strainer. Fluff with a fork and fold it into the chopped vegetable mixture.
  7. Stir in 3 tbsp olive oil, 2 tbsp lemon juice, and salt. Toss gently to ensure herbs are coated.
  8. Divide the tabbouleh into bowls and arrange the grilled chicken on top.