Tabbouleh with Chicken

This recipe can be made with the chicken as a main course or without it for a salad or starter.  The flavors will improve as it sits.  Remember, fresh lemon juice is a must to get the best results.

Serves 6 to 8

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Salt
Chicken breast, skinless and boneless (8 oz. or 250 grams)
Freshly ground black pepper
1/4 cup chopped fresh chives
3/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, halved lengthwise, seeded and medium-diced
1 1/2 cups halved cherry tomatoes

Preheat the oven to 350° F (180° C).

In a heat-proof bowl, pour the boiling water over the bulgur wheat.  Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt.  Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.

Place the chicken breast on a baking sheet and rub it with olive oil.  Sprinkle generously with salt and pepper. Roast for approximately 20-25 minutes, until just cooked.  Set aside until cool enough to handle.

Cut the chicken into medium dice and add to the bulgur wheat.  Add the chives, mint, cucumber, tomatoes and 1 teaspoon pepper.  Taste and add additional seasoning as desired.  Serve immediately or cover and refrigerate.

Note: Tabbouleh is a traditional Middle Eastern dish generally served with pita wedges.