Ingredients

1 c. bulgur

1 lb. boneless, skinless ck. breasts cut into 1 in. chunks

2 tsp. chili powder

2 tsp. EVOO

2 pts. cherry tomatoes

2 lemons

1 clove garlic, crushed with press

1 c. fresh flat-leaf parsley leaves, chopped

Preparation

  1. Prep outdoor grill for direct grilling.
  2. In large microwave-safe bowl, combine bulgur and 1 3/4 cups of water. Microwave on high 10 mins. or until bulgur is tender & water is absorbed, stirring once.
  3. In Med. bowl, toss chicken with chili powder, 1 tsp oil, and 1/4 tsp each salt and pepper until well coated. Thread chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.
  4. Place skewers on grill and grill 7-8 mins or until chicken just loses pink color throughout, turning occasionally.
  5. Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 tsp peel and squeeze 3 tbsps. juice. Add garlic, parsley, 1/4 tsp. each salt & pepper, and 1 tsp. oil. stir well.
  6. Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.