This Discover Cooking with California Olive Oil Recipe Contest submission comes from Debbie Reid. Her Grecian Chicken is alight, summery and satisfying salad topped with a Mediterranean-inspired tabouleh salad and seasoned chicken breast.
Serves 2
Ingredients
- 1 cup water
- 1 cup bulgur wheat
- 1 clove garlic, minced
- 1 teaspoon ground mustard
- 1 tablespoon champagne vinegar
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 3 tablespoons We Olive Collection Lemon Olive Oil
- 2 tablespoons finely grated parmesan cheese
- 4 scallions, green portions only, chopped
- 1 seedless cucumber, peeled, chopped
- 1 small tomato, seeds removed, chopped
- 1/2 cup canned artichoke hearts, well-drained, chopped
- 2 Greek peppers, seeds removed, minced
- 3 tablespoons chopped pitted kalamata olives (about 8 olives)
- 2 tablespoons chopped fresh basil
- 1 tablespoon We Olive Collection Fresh Garlic Olive Oil
- 2 5-oz. boneless, skinless chicken breasts
- 1 teaspoon herbes de provence
- 4 cups mixed baby greens
- Garnish: Additional chopped basil, 2 tablespoons parmesan cheese, divided and 2 lemon wedges, divided
1. In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes. In a small bowl, place the garlic, mustard, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the lemon olive oil, whisk together; stir in the parmesan cheese; set aside.
2. In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, artichoke hearts, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set aside (mix occasionally while preparing chicken). Heat garlic olive oil in a medium non-stick skillet over medium heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place into skillet and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 – 3 minutes, cut into 1/2-inch slices
3. To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!
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