2 boneless, skinless chicken breasts
1 cup of bulgur (found in a Mediterranean market, international isle of grocery story, or substitue with cous cous)
2 ½ cup chicken broth
Handful of cherry tomatoes, halved
Handful of Kalamata olives, sliced in thirds
¼ large red bell pepper, chopped
2 green onion sprigs, chopped
1/3 cucumber, chopped
2 Tbsp minced parsley
3 oz feta cheese
Zest of one lemon
Juice of one lemon
Cook bulgur in chicken stock, as directed on package. Drain any excess liquid; let cool.
Season chicken to your liking. I like to marinate my chicken in Italian dressing and add a few dashes of lemon pepper seasoning. Grill over med-high heat for about 6-7 minutes per side, until no longer pink in the middle.
In a large bowl, combine cooled bulgur and all the vegetables, feta cheese and lemon; mix together.
Slice grilled chicken and fan out on a plate. Drizzle with any extra juice left on cutting board. Sprinkle with extra lemon zest or parsley. Serve with vegetable bulgur salad.
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