Chicken Tabouli (Tabbouleh)

• 1 1/2 cups boiling water
• 1 cup Bulgar wheat (or cracked wheat)
• 1/4 cup fresh lemon juice (2 lemons)
• 1/4 cup olive oil, plus
• olive oil, for cooking chicken
• 1 whole chicken breast (or 2 split)
• kosher salt
• black pepper
• 1 cup minced scallion (1 bunch)
• 1/2 cup chopped mint leaf (1 bunch)
• 1 cup chopped fresh parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
• 2 cups halved cherry tomatoes or 2 cups grape tomatoes

1. Preheat oven to 350.
2. In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
3. Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
4. Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.

boiling water, bulgar wheat, lemon juice, olive oil, olive oil, chicken, kosher salt, black pepper, scallion, mint leaf, parsley, hothouse cucumber, tomatoes

Taken from www.food.com/recipe/chicken-tabouli-tabbouleh-251092 (may not work)