Chicken Tabbouleh Salad

• 8 oz bulgur wheat
• 2 None yellow peppers, seeded, coarsley chopped
• 5 tbsp olive oil
• 4 (6 oz) boneless, skinless chicken breasts
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1 None lemon, juiced
• 3 None tomatoes, chopped
• 1/2 None cucumber, halved, thinly sliced
• 6 tbsp fresh parsley leaves, chopped
• 4 tbsp fresh mint leaves, chopped
• 2 cloves garlic, minced

1. Pour 2 cups boiling water over bulgur wheat. Cover and set aside until liquid is absorbed.
2. Meanwhile, saute peppers in 2 tbsp oil for 12-14 mins, until softened and starting to char. Set aside. Add chicken to pan and cook for 12-14 mins, until browned and cooked through. Add honey and cinnamon. Cook for 1-2 mins, turning chicken until coated in a rich glaze. Let rest for 10 mins then slice thinly.
3. Fluff bulgur wheat with a fork then toss with peppers, remaining oil, lemon juice, tomatoes, cucumber, herbs and garlic. Season. To serve, pile into serving bowls and lay sliced chicken on top.

bulgur wheat, yellow peppers, olive oil, chicken breasts, honey, ground cinnamon, lemon, tomatoes, cucumber, parsley, mint, garlic

Taken from recipes-plus.com/api/v2.0/recipes/30123 (may not work)