Chicken and Bulgar Salad

2 T. plus 1 t. olive oil
1 T. plus 1 t. honey
3/4 t. ground cumin, separated
5 garlic cloves
1/4 c. chopped cilantro stems
zest and juice of 1 lime
1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick (I used 2)
1 red onion, finely chopped
1 1/4 c. bulgar
1 1/2 c. chicken broth
3/4 c. drained canned chickpeas
1/4 c. dried apricots, quartered
2 T. almonds, chopped

1. Make marinade: stir 1/2 t. oil, 1 t. honey, 1/2 t. cumin, 4 cloves minced garlic, the cilantro stems, and lime zest. Place chicken in a non-reactive baking dish; rub with the marinade. Cover; refrigerate 2 hours (or overnight).
2. Cook onion and remaining garlic in 1/2 t. oil in a medium saucepan over medium heat, stirring until soft, about 5 min. Stir in bulgar. Add broth; bring to a boil. Cover; simmer over low heat until liquid has been absorbed, 10-15 min. Let stand 5 min.
3. Pat chicken dry; grill in a grill pan over medium-high heat until cooked through, 4-5 min. per side.
4. Make dressing: whisk lime juice, remaining tablespoon honey, 1/4 t. cumin, 1/4 t. salt, and the remaining 2 T. oil.
5. Toss bulgur with the dressing. Chop chicken and add to bulgar mixture. Add apricots, chickpeas, and nuts. Stir and Enjoy.

6 servings

Per serving:
341 calories
13 g. fat, 27 mg cholesterol
45 g. carbohydrate
326 mg. sodium
9 g. fiber, 15 g. protein

Notes: Ben and I have really, really enjoyed this - we've had it twice in the past 2 weeks. If you want to cut down on fat you could only add 1 T. oil in the dressing - I did this and felt it still tasted great. Also, you can not add the nuts - but we liked them in it.