Tabbouleh with Pan-Seared Chicken

Ingredients

• 1 cup medium bulgur (see Tip)
• 1.5 cups water
• 6 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
• 0.5 teaspoon garlic powder
• 1 teaspoon salt, divided
• 2 large tomatoes, seeded and chopped
• 2 scallions, finely chopped
• 2 cups chopped fresh flat-leaf parsley (about 2 large bunches)
• 0.5 cup chopped fresh mint
• 4 tablespoons lemon juice

Instructions

1. Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl.
2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly.
3. Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 Tbsp. oil and 1/2 tsp. salt in a small bowl. Add to the bulgur mixture and stir to combine.