2-3 boneless chicken breasts
2 lemons, juiced and zested.
1 TBsp olive oil
1 bunch mint leaves, chopped
1 cup Bulgar wheat
2 1/2 cups chicken or vegetable broth
1/2 cup pine nuts
1/2 tsp cumin, red pepper flakes and black pepper
Toast pine nuts in a dry skillet until lightly browned, set aside. Marinate chicken
breasts in a plastic bag in the olive oil, lemon juice and spices. Add 1 tsp kosher
salt. Leave in refrigerator for 1 hour. In the meantime- bring broth to boiling and
add Bulgar. Cover and remove from heat. Let sit for 5-10 min. Grill chicken on
preheated grill or grill pan for 3-5 min per side, depending on the thickness of
the chicken. Let chicken rest for 5 min. Then slice chicken into bite size strips.
In serving bowl combine bulgur, chicken and mint.; Add lemon zest and pine
nuts on top. Serve warm or transfer to fridge to serve cold later on.