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Chicken with Tabbouleh



1 cups boiling Water
1 cup bulgur
cup lemon Juice
Olive Oil
1 Whole chicken breast fillet
freshly ground black pepper
1 cup chopped fresh Mint leaf
1 cup chopped fresh Flat-leaf parsley
1 Lebanese Cucumber unpeeled, halved, seeded, and medium-diced
2 cups halved Cherry Tomatoes


  1. Preheat the oven to 180 degrees.
  2. In a 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 and stir.
  3. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  4. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle with salt and pepper Roast for 35 to 40 minutes, until just cooked set aside til cool.
  5. Cut the chicken into medium dice and add to the tabbouleh.
  6. Add the mint, parsley, cucumber, tomatoes and season to taste, and serve or cover and refrigerate (the flavours will improve as it sits).

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