1. Soak bulgur in water for 1/2 hour. Drain well.
2. Add vegetables.
3. Mix lemon juice, oil, salt, and pepper. Add to salad. Toss lightly to coat ingredients. Refrigerate for 24 hours.
Heat oil in a wide frying pan over medium-high heat; add chicken breasts and cook until well browned (about 5 minutes on each side).
Lift out chicken and set aside.
Add onion, olives, and thyme to...
