Tabbouleh with Pan-Seared Chicken

Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Pan-seared chicken is added to transform this tabbouleh recipe into a heartier meal. To speed dinner prep, prepare the bulgur a day ahead, then combine with the chicken and lemon dressing just before serving.

Prep/Cook Time: 40 Minutes, Servings: 6

Ingredients

• 1 cup medium bulgur
• 1½ cups water
• 6 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
• ½ teaspoon garlic powder
• 1 teaspoon salt, divided
• 2 large tomatoes, seeded and chopped
• 2 scallions, finely chopped
• 2 cups chopped fresh flat-leaf parsley (about 2 large bunches)
• ½ cup chopped fresh mint
• ¼ cup lemon juice

Directions

1. Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly.
3. Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 tablespoons oil and 1/2 teaspoon salt in a small bowl. Add to the bulgur mixture and stir to combine.

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