A fresh salad of tomato, parsley and grains is zinged with lemon and plumped up with tender chicken in this take on a traditional Lebanese tabouli. Self-restraint is not needed when it comes to the deliciously garlicky yoghurt swirled on top. Have this one ready-to-go for an easy post-workout meal or to impress that clean-eating keeper you've been courting.
Place chicken in a bowl with cumin, salt flakes, cracked black pepper and 20ml (1 tablespoon) olive oil. Heat frypan over medium-high heat. Add chicken and cook for 10–12 minutes, turning halfway, or until golden brown and cooked through. Remove from heat and allow to rest in pan for 10 minutes.
Meanwhile, place burghul in a large heatproof bowl and cover with 80ml (⅓ cup) boiling water. Cover bowl with a tea towel or plate and set aside to steam.
Finely chop parsley, mint leaves and spring onions.
Halve or quarter cherry tomatoes. Drain and rinse lentils.
Juice ½ the lemon, combine with remaining oil and season with salt and pepper. Fluff up burghul with a fork and add parsley, mint, spring onion, cherry tomatoes and lentils. Drizzle over dressing and season to taste. Gently mix salad to combine.
Cut remaining lemon into wedges. Crush garlic and stir through yoghurt. Slice chicken. Divide tabouli and chicken between bowls and top with garlic yoghurt. Serve with lemon wedges.