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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) bulgur |
1 pound(s) boneless, skinless chicken breasts cut into 1-inch chunks |
2 teaspoon(s) chili powder |
2 teaspoon(s) extra virgin olive oil |
2 pint(s) cherry tomatoes |
2 whole(s) lemons |
1 clove(s) garlic crushed with press |
1 cup(s) fresh flat-leaf parsley leaves chopped |
Directions:
1. - Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.
2. - In large microwave-safe bowl, combine bulgur and 1 3/4 cups water. Microwave on high 10 minutes or until bulgur is tender and water is absorbed, stirring once.
3. - In medium bowl, toss chicken with chili powder, 1 teaspoon oil, and 1/4 teaspoon each of salt and freshly ground black pepper; until well coated. Threaded chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.
4. - Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.
5. - Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 teaspoon, peel and squeeze 3 tablespoons juice. Add crushed garlic, parsley, 1/4 teaspoon each salt and freshly ground black pepper, and the remaining teaspoon oil. Stir well.
6. - Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.
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