Grilled Chicken and Bulgur Wheat Salad

Ingredients:

2 4oz Boneless, Skinless Chicken breasts, Slightly Pounded Flat
2 Tbsp Olive Oil
1/2 Tsp Red Pepper Flakes
1 Tsp Cumin, Ground
2 Tbsp Lemon Juice
2 Cups Low-Sodium Chicken Broth
1 Cup Fine-Grain Bulgur Wheat
1/4 Cup Almond slivers, Toasted
1/4 Cup Mint Leaves, Chopped
Salt and Pepper to taste

Method:

1. 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.

2. Preheat grill to medium high heat. Meanwhile, in a medium sauce pan, bring broth to a boil. Remove from heat, add bulgur, 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.

3. Remove chicken from marinade, place on grill and cook for about 4 minutes per side, until juices run clear. Remove from heat and let rest for a few minutes before cutting into 1 inch cubes. Toss with bulgur salad. Serve warm or cold.