This sort of recipe is perfect for entertaining, it can easily be made the night before and stored in the fridge.
Serves 4-6 people
200g bulgar wheat
1 teaspoon of vegetable bouillon powder
3 chicken breasts
A large handful of parsley, roughly chopped
A large handful of rocket, roughly chopped
400g tin of chickpeas, drained and roughly chopped
1 tablespoon of balsamic vinegar
3 tablespoons of extra virgin olive oil
A good pinch of sea salt and ground black pepper
Place the bulgar wheat in a large bowl and cover with boiling water. Stir through the vegetable bouillon powder, cover with cloth or a cling film and allow to sit for about 30 minutes or until all the water is soaked up.
Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper.
Heat a griddle pan over a high heat and just before it begins smoking add the chicken breasts.
Reduce the heat slightly and cook on both sides for approximately 6-7 minutes either side depending on the size of the chicken breasts. Remove the chicken from the pan and roughly chop into bitesize pieces.
Add the chicken, parsley and rocket to the bulgar wheat and stir through to combine.
Season with a good pinch of sea salt and ground black pepper and stir through the remaining olive oil and balsamic vinegar.
Transfer to a serving dish and enjoy!