Serves: 3

Ingredients :

½ cup medium bulgur
3 tablespoons olive oil, divided
¼ teaspoon garlic powder
1 large tomato, deseeded, chopped
¼ cup chopped fresh mint
2 tablespoons lemon juice
¾ cup water
½ pound boneless, skinless chicken breast, cut into ½-inch chunks
Sea salt to taste
1 scallion, finely chopped
¼ teaspoon garlic powder

Directions :

1. Add bulgur and water into a saucepan and place it over medium heat. When it comes to a boil, turn the heat to low heat and cook covered until tender.
2. Drain the bulgur in a fine wire mesh strainer and rinse with cold water. Drain well and add into a bowl.
3. While the bulgur is cooking, pour a tablespoon of oil into a skillet and let it heat over medium-high heat. When the oil is hot, place the chicken in the pan. Season with salt and garlic powder. Cook until chicken is light brown all over and well-cooked inside. Stir occasionally.
4. Turn off the heat and let the chicken rest for 5 to 8 minutes.
5. Combine scallion, tomatoes, parsley, and mint with bulgur. Add 2 tablespoons of oil, lemon juice, and salt into a small bowl and whisk well. Pour dressing over the bulgur mixture.
6. Mix well. Let it rest for about 30 minutes or longer for the flavors to infuse.
7. Mix well before serving. You can store leftovers in an airtight container in the refrigerator. Use it up within 2 days.