|Bulgur/Cracked wheat||1 Cup (16 tbs)|
|Hot tap water||3 Cup (48 tbs)|
|Chicken breasts/Chicken legs||2 Pound, deboned and skinned|
|Olive oil/Vegetable oil||2 Teaspoon|
|Minced fresh parsley||2 Cup (32 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||7 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Thin lemon slices||4|
1. Place bulgur in medium bowl. Pour hot water over bulgur; let stand 30 minutes.
2. Cut chicken into 1/2-inch cubes; sprinkle with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons oil and the butter in large skillet over medium heat. Add chicken; cook, stirring often until chicken is golden, 3 to 5 minutes. Set aside.
3. Drain bulgur and place in large bowl; add chicken, parsley, onion, 1/2 cup oil, the lemon juice, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper and the garlic powder. Toss well. Cover and refrigerate at least 1 hour. Garnish with lemon.