Chicken Tabbouleh Salad - cooking recipe

Ingredients

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

Preparation

Pour 2 cups boiling water over bulgur wheat. Cover and set aside until liquid is absorbed.
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.
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.