Mint- A Fresh Look at Summer!

So it may seem that June gloom is finally over in what used to be sunny California. This month has been nothing but gray skies so far, so when the sun finally showed it's warm beautiful face yesterday, it began to feel like summer. Dressed in shorts with all the windows open, I wanted something fresh and light to eat. I decided that I was feeling minty! With my star ingredient in line, I thought up the perfect summer dish to cook- Ina Garten’s Chicken Tabbouleh. I often turn to one of my three Ina Garten cookbooks when I need a recipe. She is my go to, always satisfying and delicious guide. The recipe was quick and simple to prepare, with only a few ingredients and of course a hint of mint!

You can prepare your chicken breasts by baking them in the oven or - even better - by grilling them. Some diced persian cucumbers, a squeeze of lemon, a handful of fragrant parsley, some juicy cherry tomatoes, and hot diced chicken breasts all mixed together with perfectly al dente tabbouleh… Presto! Magico! Dinner/and or lunch is served! Pair it with refreshing homemade mint lemonade to tie everything together and you have a fresh and easy summer meal.

I made two versions of mint lemonade- lemonade with chopped fresh mint and Israeli mint lemonade, which is fresh lemonade blended with mint and ice. My minty chicken tabbouleh and lemonade combo was a satisfying summer meal. Don’t skimp on the mint!

INGREDIENTS

1. 1 cup medium-grade bulgur (6 ounces)
2. 1 1/2 cups boiling water
3. 1/3 cup fresh lemon juice
4. Kosher salt
5. 2 chicken breast halves on the bone (about 1/2 pound each)
6. 1/4 cup plus 1 tablespoon extra-virgin olive oil
7. Freshly ground pepper
8. 1 cup finely chopped scallions (1 bunch)
9. 2/3 cup finely chopped flat-leaf parsley (1 bunch)
10. 2/3 cup finely chopped mint (1 bunch)
11. 1 European seedless cucumber, halved lengthwise and cut into 1/3 -inch dice
12. 1 pint cherry tomatoes, halved lengthwise

DIRECTIONS

1. In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice and 1 1/2 teaspoons of salt and let stand until the water has been absorbed and the grains are tender, about 1 hour.
2. Meanwhile, preheat the oven to 350°. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4 -inch chunks.
3. Add the scallions, parsley, mint, lemon juice and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes. Add the chicken, cucumber and tomatoes, season with salt and pepper and toss well. Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled.

www.foodandwine.com/recipes/tabbouleh-with-roasted-chicken