Lemon Chicken with Tabbouleh

Ingredients for Tabbouleh:
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup uncooked bulghur wheat
- 1 large tomato, seeded and diced (1 cup)
- 1/4 cup sliced green onions with tops
- 1 cup snipped fresh parsley
- 2 tablespoons snipped fresh mint
- 1 tablespoon lemon zest
- 1 - 2 lemons

Ingredients for Chicken:
- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 1 teaspoon lemon pepper seasoning

Preparation for Tabbouleh:
In a small saucepan bring water, oil and salt to a boil; stir in bulghur. Cover; remove from heat. Let stand 25 minutes or until water is absorbed. Add the tomatoes, green onions, parsley, mint, 1/4 cup juice and 1 tablespoon olive oil, stir gentle and cover the bowl and refrigerate at least 2 hours to allow flavors to blend.

Preparation for the Chicken:
Brush chicken with olive oil and sprinkle with lemon pepper seasoning.
Place chicken in a pan and cooked for about 12 - 15 minutes or until chicken is no longer pink in center, turning occasionally.
Serve chicken with tabbouleh. Serve this plate with pita bread wedges, if desired.