Orange Chicken With Bulgur Pilaf

views the best pictures

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

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