Tabbouleh and Grilled Chicken

I received a beautiful bunch of Italian parsley from a  local CSA (Community Supported Agriculture). I think one of the best dishes to experience the sharp taste of parsley in abundance is tabbouleh. The flavor combination of garlic, lemon juice, mint from my herb garden, and fresh vegetables is the perfect summer’s night dinner. Although I placed grilled chicken on top of this dish, it is delicious on its own. Or, try grilled fish or tofu for a vegetarian fail-proof meal.

Tabbouleh & Grilled Chicken (8 servings)

Ingredients:

• 4 chicken breasts
• 1 cup Italian dressing
• 1 cup farro (or quinoa or bulgur)
• 3 tomatoes, chopped
• 2 cucumbers, peeled and chopped
• ½ small sweet onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup lemon juice
• ½ cup olive oil

Directions:

1. Place chicken breasts in a Ziploc bag with Italian dressing. Marinate in the refrigerator for at least 30 minutes.
2. Cook farro according to package instructions (Typically, in a saucepan, add 1 cup farro to 2 cups water. Bring to a boil. Reduce heat and cover with a lid. Cook for 15-20 minutes).
3. In a large bowl, add cooked farro, tomatoes, cucumbers, onion, garlic, parsley, mint, lemon juice, and olive oil. Chill for at least 2 hours.
4. Meanwhile, place marinated chicken on a hot grill. Grill until juices run clear (8-10 minutes on each side).
5. Divide tabbouleh on 8 plates. Slice chicken breasts, and divide evenly among 8 servings. Place on top of tabbouleh.