Ingredients
¼ cup cracked wheat (bulgar) –you may substitute Quinoa
1 cup hot water
1 cup grape tomatoes sliced
3 green scallions, chopped very fine
1 large bunch parsley, chopped
Juice of one lemon plus zest
½ cup olive oil
¼ cup mint
Salt and pepper to taste
Feta cheese-optional
For the chicken:
4 bone in chicken breasts
1-2 lemons
¼ cup extra virgin olive oil
2-3 garlic cloves
Directions
- Place bone in chicken breast in Ziploc bag. Drizzle olive oil and salt and pepper, one lemon, squeezed and dropped into bag and three cloves of garlic smashed. Refrigerate for 6 hours.
- Preheat grill or oven- Grill or roast chicken. Let rest for 15 minutes before serving.
- For the Tabouli: Take cracked wheat and pour hot water over it to cover it for about 10 minutes. Chop parsley, tomatoes. And scallions. Mix all together in a large bowl and add lemon juice, olive oil, salt, pepper and mint.
- Drain excess water from the wheat and pour wheat into mixture. Mix well with ha. Place chicken on top of Tabouli salad and garnish with a dollop of Greek Yogurt and lemon zest and mint.
