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Lemon-Grilled Chicken & Bulgur Salad

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 (4-oz.) boneless skinless chicken breasts, slightly pounded flat
  • 2 Tbsp. olive oil
  • 1/2 tsp. red pepper flakes
  • 1 tsp. cumin, ground
  • 2 Tbsp. fresh lemon juice
  • 2 cups low-sodium vegetable broth
  • 1 cup fine-grain bulgur wheat
  • Zest 1 lemon
  • 1/4 cup almond slivers, toasted
  • 1/4 cup mint leaves, chopped
  • Sea salt and fresh ground black pepper, to taste
make it
In a plastic bag add chicken, oil, red pepper flakes, cumin and lemon juice. Close, toss to coat and let marinate for 30 minutes in refrigerator.

Preheat grill or grill pan to medium-high heat. Meanwhile, in a medium saucepan, bring broth to a boil. Remove from heat; add bulgur and lemon zest, cover, and let sit for 5 to 7 minutes, until bulgur has absorbed all of the broth. Transfer to a serving bowl; mix in almonds and mint and season with salt and black pepper.

Remove chicken from marinade, place on grill or grill pan and cook for about 4 minutes per side, until a poke reveals clear juice. Remove from heat and let rest for a few minutes before cutting into 1-inch cubes. Toss with bulgur salad and serve warm or cold.
SOURCE: Clean Eating March/April 2010
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