Servings: 4

Chicken with Lemon and Warm Bulgur Salad with Thyme

  • 1 lemon (organic), zest
  • 1 sprig thyme
  • olive oil
  • 1 cup #3 course bulgur wheat
  • 20 grams pumpkin seeds (salted)
  • 1/2 cucumber
  • mint


  1. Bring 3 cups of water to a boil; add bulgur, boil for 9 minutes, stirring occasionally. Remove from heat, cover; let stand for 5 minutes; drain excess water
  2. Wash and cut the unpeeled cucumber into small pieces.
  3. Chop the mint.
  4. In a bowl pour the drained bulgur, add 2 tablespoons of olive oil, lemon zest, and the juice of half a lemon.
  5. Add the pumpkin seeds and the cucumber.
  6. Salt,  add the chopped mint and serve warm