Ingredients
• 4 boneless, skinless chicken breasts, about 5 oz. each
• Kosher salt and freshly ground black pepper
• 1/3 cup virgin olive oil
• 1 cup fine-grind bulgur
• 10 oz. cherry tomatoes, halved
• 1/2 cup pitted kalamata, olives, halved
• 4 oz. feta cheese, crumbled
• 3/4 cup minced fresh parsley
• 1 tbsp. fresh lemon juice
Directions

  1. Season chicken with salt and pepper.
  2. In a large skillet over medium-high heat, add 1 tbsp. oil and heat until
    shimmering.
  3. Cook breasts, turning once, 8 minutes or until browned and no longer
    pink in the middle.
  4. Transfer chicken to cutting board and tent with foil.
  5. Add 1-1/2 cups water to the skillet and cook, scraping up any browned
    bits from the bottom of the pan, until mixture begins to boil. Stir in 2
    tsp. salt and bulgur. Remove from the heat.
  6. Cover and let stand 5 minutes, or until bulgur is al dente.
  7. Fluff bulgur with a fork. Stir in tomatoes, olives, feta, parsley, lemon
    juice and 2 tbsp. oil.
  8. Season to taste with salt and pepper.
  9. Slice chicken across the grain. Spoon bulgur onto serving plates.
  10. Arrange chicken on and around bulgur.
  11. Serve drizzled with remaining oil. Enjoy!