Warm Bulghur Salad

1/2 cup bulghur wheat                         1 1/2 cups fresh broccoli florets
1/3 cup chopped fresh parsley            1/4 cup minced red onion
1 tsp. fresh lemon juice                         1 Tbsp. extra virgin olive oil
Sea Salt                                                 Freshly ground black pepper

1/4 cup finely chopped fresh mint, cilantro, or flat-leaf parsley

Sautee 1 skinless chicken breast (6 oz.), cut into thin strips. 

In medium saucepan, cook bulghur according to package directions. (15 minutes)

Steam broccoli florets in pan with small amount of water until just barely tender, about 1 1/2 to 2 minutes. Carefully transfer broccoli to sieve or colander and let drain.

In small bowl, whisk together lemon juice and oil.

In large bowl, place cooked hot bulghur. Lightly toss with fork to separate kernels. With fork, mix in parsley, onion and mint (or other fresh herb). While tossing mixture lightly with fork, drizzle in juice-oil mixture. Add salt and pepper to taste.

Divide salad between two plates. Top each with half the chicken.  Serves 2.