Bring ½ cup of water to a boil, cooking bulgar for 1-2 minutes. Remove from heat, cover and allow to sit for 15 minutes. Fluff with a fork and add tomato, parsley, lemon juice, and a ¼ tbsp of olive oil. Toss and set aside.
Brush chicken with olive oil, season with salt and pepper. In a hot pan, sear the chicken, cooking each side for approximately 4-5 minutes. Serve on top of the tabbouleh salad.