Ingredients:
Bulgur:
3/4 cup (160g) extra course bulgur
2 tsp olive oil
1.25 cups water
Salt
Salad:
350g tomatoes
240g cucumbers
134g shallots
Fresh parsley, basil, and mint (as much or as little as you want)
Dressing (the superstar of this dish)
3 tbsp olive oil
2 tbsp apple vinegar
Juice of half a lemon
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Salt and pepper
Chicken:
1 lb thinly sliced chicken breast
2 tbsp olive oil
Juice of half a lemon
Zaatar, red chili flakes, garlic powder, salt and pepper
Directions:
Bulgur:
– Heat up olive oil in saucepan
– Sautee the bulgur in the olive oil for a few minutes
– Add water and salt and bring to a boil
– Reduce to lowest temperature, cover, and cook for 20 minutes
Salad:
– Finely dice up all your veggies and mix together
– Combine with the cooked bulgur
Dressing:
– Combine all ingredients in a jar, cover, and shake vigorously. Do not drink the dressing (you will want to)
– Pour over the bulgur and salad
Chicken:
– Combine all ingredients together then marinate in the fridge while you do the rest of the work
– Cook the chicken the way you like (baked, grilled, etc)
by HelloEverybody94