Parsley Tabbouleh with Pan-Seared Chicken
Ingredients
- 1 ½ cups water
- 1 cup bulgur
- 1 tbsp. olive oil
- 1 lb. skinless, boneless chicken breast halves,
- cut into ½-inches pieced
- 1 tsp. salt
- ½ tsp. garlic powder
- 3 ½ cups seeded and chopped tomatoes
- 2 cups chopped fresh flat-leaf parsley (2 large bunches)
- ½ cup chopped fresh mint
- ¼ cup finely chopped green onions
- ¼ cup lemon juice
Instructions
- Combine the water and bulgur. Bring just to boiling; reduce heat. Simmer, and cover, for 10 to 12 minutes or until the bulgur is tender; drain. Rinse under cold water; drain again. Transfer to a large bowl.
- Meanwhile in a 10-inches skillet heat 2 tsp. of olive oil over medium-high. Add chicken, ½ tsp. of salt, and garlic powder. Cook for 6 minutes or until chicken is no longer pink, stirring occasionally, and cool slightly.
- Add chicken and any juices from the skillet to the bulgur. Stir in tomatoes, parsley, mint, and green onions. In a small bowl whisk together lemon juice and the remaining 4 tbsp. oil and ½ tsp. salt. Stir into bulgur mixture.
