Chicken and tabouli salad dinner

This recipe can easily scale for however many people you’re cooking for, or just for yourself. 

​Ingredients

• 1-1.5 lbs chicken
• 1 bunch parsley
• 2 Roma tomatoes or one big tomato
• 1/2 of a cucumber
• 1 cup cooked buckwheat
• 1 tablespoon minced onion
• lemon
• salt
• olive oil

Directions
**If possible, salt the chicken up to a dat in advance. It always makes the chicken taste better, but of course it’s not necessary. I only remember to salt ahead about 1/2 of the time, lol. 

1. Add chicken to medium-high heated pan. Cook chicken 3-5 minutes per side, then reduce heat to low and cover, continuing to cook for an additional 15-20 minutes, until done.
2. While chicken is cooking, chop parsley, starting at the tops and going toward the stems. Chop until there are about 3 inches left of the stems. This salad benefits from the texture of thinly chopped parsley stems. 
3. Rough chop the tomatoes, and cucumbers. Add them to the onions, parsley, and buckwheat. Season with salt, lemon, and olive oil. Mix. 
4. Put salad in a bowl or on a plate and place the chicken on top, so it looks fancy.

​Enjoy!