Tea chicken with bulgur

Ingredients for 4 servings:

• 4 chicken breasts, 180 g each
• 1 liter of tea (moringa tea, from a loose tea blend)
• 240 g bulgur, instant
• 60 g almond sticks
• 1 cucumber(s)
• 3 vine tomatoes
• 2 onions, red
• 2 garlic cloves
• 1 bunch parsley, flat
• 1 ½ bunch mint
• 1 lemon(s), juice
• 1 tbsp olive oil
• salt and pepper
• 1 ½ tsp cumin

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Wash the chicken breasts and pat dry. Pour 1 liter of moringa tea over the chicken breasts, add them to the tea, bring to a boil, and cook for 25 minutes. Meanwhile, prepare the bulgur wheat according to the package instructions. Roast the almonds without fat until golden brown. Quarter the tomatoes. Dice the cucumber, onion, and garlic. Chop the parsley and mint. Mix everything into the bulgur wheat, season with lemon juice, olive oil, salt, pepper, and cumin. Let stand for 10 minutes. Arrange the chicken breasts on top of the bulgur wheat salad, sprinkle with toasted almond slivers, and serve.