2 chicken breasts, pounded flat
2 Tbsp olive oil
1/2 tsp red pepper flakes
1 tsp cumin
2 Tbsp lemon juice
2 c vegetable broth
1 c fine-grain bulgar wheat
zest 1 lemon
1/4 c almond slivers, toasted
1/4 c mint leaves, chopped
salt and pepper, to taste

In a ziplock bag, mix oil, red pepper flakes, cumin and lemon juice.   Add chicken and marinade for 30 minutes.

Preheat grill to medium-high heat.  Meanwhile, in a medium saucepan, bring broth to a boil.  Remove from heat, add bulgar and lemon zest, cover and let sit for 5 to 7 minutes, until bulgar has absorbed all the broth.  Transfer to serving bowl, mix in almonds and mint and season with salt and pepper.

Remove chicken from marinade, place on grill or grill pan and cook for about 4 minutes per side.  Remove from heat and let rest.  Cut into 1-inch cubes, toss with bulgar and serve warm or cold.