Categories: bulgur, chicken

Ingredients

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

Directions

1. In a large bowl, toss the chicken with the zest, half the scallions, 2 T of oregano, 1 T of oil and 1/2 t each salt and pepper (chicken can be marinated up to 1 day in advance)

2. In a bowl, commune the tomatoes, olives, 2 T of oil, remaining scallions, remaining 1 T of oregano, 1/2 t salt and 1/4 t pepper (this can also be prepared and refrigerated up to 1 day in advance)

3. Heat remaining t of oil in a nonstick skillet over medium heat

4. Add chicken and cook until golden, 8 to 9 minutes per side, adding the orange juice during the last minute

5. Meanwhile cook the bulgur according to the package directions

6. Toss bulgur with tomato mixture and serve with chicken

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