# What You'll Need:
→ Grilled Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1½ teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground coriander
08 - 1 teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Hummus
11 - 1 can (15 ounces) chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons olive oil
15 - 1 clove garlic, minced
16 - ½ teaspoon ground cumin
17 - Salt to taste
18 - 2 to 3 tablespoons cold water
→ Tabbouleh
19 - ½ cup fine bulgur wheat or quinoa for gluten-free option
20 - 1 cup boiling water
21 - 2 cups fresh flat-leaf parsley, finely chopped
22 - ½ cup fresh mint leaves, finely chopped
23 - 2 medium tomatoes, diced
24 - ½ English cucumber, diced
25 - 3 green onions, thinly sliced
26 - 3 tablespoons olive oil
27 - 3 tablespoons fresh lemon juice
28 - Salt and pepper to taste
# Directions:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, oregano, salt, and black pepper. Coat chicken breasts thoroughly with the marinade. Cover and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor development.
02 - Place bulgur wheat in a bowl and pour boiling water over it. Cover and allow to soak for 15 to 20 minutes until tender, then fluff with a fork. In a large bowl, combine fresh parsley, mint, diced tomatoes, cucumber, and green onions. Add the softened bulgur along with olive oil, lemon juice, salt, and pepper. Toss gently to combine and refrigerate until serving time.
03 - Add chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt to a food processor. Blend until smooth, adding cold water one tablespoon at a time until reaching desired consistency. Transfer to a serving bowl and drizzle lightly with olive oil.
04 - Preheat grill or grill pan over medium-high heat. Place marinated chicken on the grill and cook for 6 to 8 minutes per side until cooked through, ensuring internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing.
05 - Arrange sliced chicken on serving plates alongside hummus and tabbouleh. Garnish with lemon wedges and additional fresh herbs as desired.
