Lunch for one.  Most of the time it consist of a hodge podge of leftovers or a quick sandwich thrown together.  Sometimes though I like to take a few extra minutes to make myself something.  In total, this only took about 15 minutes to make, but tasted so much better than something heated in the microwave.

Bulgar salad with parsley pesto, chicken, and dried apricots

1/2 cup bulgar ( this would be delicious with quinoa if you are not eating wheat)

1 chicken tenderloin

1/4 c chopped fresh parsley

1 clove garlic, smashed

2 Tbs chopped nuts- almonds or pine nuts

1 Tbs olive oil

5 dried apricots

juice of half a lemon

salt and pepper

grated parmesean

 

In a saucepan, combine bulgar and 1 cup water.  Bring to a boil.  Cover and lower heat to med-low.  Cook 12 minutes until bulgar is tender.

meanwhile, in a skillet on med-high heat cook the chicken tenderloin...if you cut it up it will cook even faster.  Toss in chopped apricots as well.

In a small food processor combine nuts, parsley, garlic, and olive oil.  Pulse until chopped.  Add in lemon juice and parmesean cheese.  stir to combine.  

Pour the parsley pesto over the bulgar and mix together.  Add the chicken and apricots.  Serve immediately.