Orange Chicken With Bulgur Pilaf

Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• 1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
• 6 scallions, sliced
• 3 tablespoons chopped fresh oregano
• 3 tablespoons plus 1 teaspoon olive oil
• kosher salt and black pepper
• 1 pint grape tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1 cup bulgur wheat

Directions

• In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and ½ teaspoon each salt and pepper.
• In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
• Heat the remaining teaspoon of oil in a nonstick skillet over medium heat.
• Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking.
• Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.

Posted in: Chicken Recipes