You can prepare your chicken breasts by baking them in the oven or – even better – by grilling them. Some diced persian cucumbers, a squeeze of lemon, a handful of fragrant parsley, some juicy cherry tomatoes, and hot diced chicken breasts all mixed together with perfectly al dente tabbouleh… Presto! Magico! Dinner/and or lunch is served! Pair it with refreshing homemade mint lemonade to tie everything together and you have a fresh and easy summer meal.
I made two versions of mint lemonade- lemonade with chopped fresh mint and Israeli mint lemonade, which is fresh lemonade blended with mint and ice. My minty chicken tabbouleh and lemonade combo was a satisfying summer meal. Don’t skimp on the mint!
- In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice and 1 1/2 teaspoons of salt and let stand until the water has been absorbed and the grains are tender, about 1 hour.
- Meanwhile, preheat the oven to 350°. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4 -inch chunks.
- Add the scallions, parsley, mint, lemon juice and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes. Add the chicken, cucumber and tomatoes, season with salt and pepper and toss well. Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled.