Chicken breasts in tomato marinade with chili and bulgur salad with mint

INSTRUCTIONS

• 1
  First, prepare a larger sealable container and a taller container for blending.
• 2
  Into the blending container, add canned tomatoes, 1 tablespoon of honey, pepper, cumin, oregano, thyme, capers, garlic, chili, and tomato paste, and blend everything until smooth using an immersion blender.
• 3
  Then prepare the chicken breasts: Clean them, lightly pound them with a meat mallet, place them in the prepared sealable container, and pour the prepared marinade over them. Massage the marinade into the meat with your hands, seal the container, place it in the refrigerator, and let the meat marinate for at least 2 hours.
• 4
  Meanwhile, prepare the bulgur salad: Cook the bulgur according to the instructions on the package, and after cooking, drain it and cool it with cold water. Then prepare a large bowl. Add cherry tomatoes, cucumber, onion, bulgur, olives, lemon zest and juice, salt, pepper, 1 tablespoon of honey, and apple cider vinegar, and mix everything together.
• 5
  If you are making this salad in advance, cover it with plastic wrap and place it in the refrigerator.
• 6
  Once the chicken is marinated, heat up your grill. Then place the chicken breasts on it and grill them intensely for 6–7 minutes on each side. Afterward, move the meat to the outer part of the grill, where the heat is less intense, and finish cooking for 4–5 minutes.
• 7
  Finally, remove the prepared salad from the refrigerator, add parsley and mint, and serve together with the grilled meat.