Recipe from Debbie Zrike
Ingredients
4
6-ounce boneless, skinless chicken breasts
1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
3 tablespoons chopped fresh oregano
3 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1 pint grape tomatoes, halved
½ cup pitted kalamata olives, halved
1 cup bulgur wheat
1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
3 tablespoons chopped fresh oregano
3 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1 pint grape tomatoes, halved
½ cup pitted kalamata olives, halved
1 cup bulgur wheat
6
scallions, sliced
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.
Notes from Debbie: I used Red & White Quinoa in place of the bulgur wheat; purchased at Lowes.
