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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.