Lemon Garlic Chicken Breast with Cherry Lemon Balsamic Bulgar
Lemon Garlic Chicken Breast
4 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
4 cloves garlic, grated or minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
Cherry Lemon Balsamic Bulgar
1/2 cup dried cherries
1 cup bulgar
2 cups water
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 tablespoons lemon zest
1/2 cup torn fresh mint leaves, divided
1/4 cup chopped flat-leaf parsley, divided
Marinate chicken: Mix 1/4 cup each oil and lemon juice, garlic and 1/2 teaspoon each salt and pepper in a dish (or gallon-size sealable plastic bag). Add the chicken and turn the pieces to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours. About 30 minutes before you’re ready to cook, remove the chicken from the refrigerator.
Cherry Lemon Balsamic Bulgar: Put cherries in a small saucepan and add just enough water to cover. Bring to a boil, then remove from heat and let stand until plump, about 30 minutes and drain off remaining liquid. Put bulgar in a medium saucepan with 2 cups of water and bring to a boil. Reduce heat and simmer until cooked. Fluff with a fork and set aside. Whisk oil, lemon juice, vinegar, honey, cinnamon, salt and pepper in a large bowl. Add the bulgar, the cherries, lemon zest and all but 1 tablespoon each of the herbs; stir until combined.
To prepare chicken: Heat grill or cast iron skillet over medium heat until it is very hot or preheat a grill to medium-high. Remove the chicken from the marinade. For iron skillet: Cook for 2 minutes on each side, then reduce heat to medium and cook, turning once or twice more, until thermometer inserted into the thickest part registers 165°F. For a grill: Grill for 5 to 7 minutes per side. Serve the chicken on top of the with bulgar and garnished with the remaining 1 tablespoon each mint and parsley.
Serves 4
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