# What You Need:
→ Grilled Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1½ teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground coriander
08 - 1 teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Hummus
11 - 1 can (15 ounces) chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons olive oil
15 - 1 clove garlic, minced
16 - ½ teaspoon ground cumin
17 - Salt to taste
18 - 2 to 3 tablespoons cold water
→ Tabbouleh
19 - ½ cup fine bulgur wheat
20 - 1 cup boiling water
21 - 2 cups fresh flat-leaf parsley, finely chopped
22 - ½ cup fresh mint leaves, finely chopped
23 - 2 medium tomatoes, diced
24 - ½ English cucumber, diced
25 - 3 green onions, thinly sliced
26 - 3 tablespoons olive oil
27 - 3 tablespoons fresh lemon juice
28 - Salt and pepper to taste
# Steps:
01 - In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for optimal flavor development.
02 - Place ½ cup bulgur wheat in a bowl and pour 1 cup boiling water over it. Cover and allow to soak for 15 to 20 minutes until tender. Fluff with a fork. In a large bowl, combine 2 cups chopped parsley, ½ cup chopped mint, 2 diced tomatoes, ½ diced cucumber, and 3 sliced green onions. Add the softened bulgur, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt, and pepper. Toss gently to combine and refrigerate until ready to serve.
03 - In a food processor, combine 1 drained and rinsed can of chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 minced garlic clove, ½ teaspoon ground cumin, and salt to taste. Blend until smooth, adding cold water 1 tablespoon at a time until reaching desired consistency. Transfer to a serving bowl and drizzle with additional olive oil.
04 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken breasts for 6 to 8 minutes per side, or until cooked through and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice.
05 - Arrange sliced chicken on plates alongside hummus and tabbouleh. Garnish with lemon wedges and fresh herbs as desired.
