Name: Pan-Seared Chicken with Warm Mediterranean Grain Pilaf
Total time: 30 min
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; Salt and pepper; 3 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 1/2 cups water; 1 cup fine-grind bulgur; 10 ounces cherry tomatoes, halved; 4 ounces feta cheese, crumbled (1 cup); 3/4 cup minced fresh parsley; 1/2 cup pitted kalamata olives, halved; 1 tablespoon lemon juice, plus wedges for serving

Why This Recipe Works

Deglazing the pan after searing the chicken releases the browned bits and creates a flavorful broth for cooking the bulgur.

Before You Begin

Do not use coarse- or medium-grind bulgur in this recipe.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, 6 to 8 minutes per side. Transfer to carving board and tent with foil.

Add water to pan and bring to boil over medium-high heat, scraping up any browned bits. Stir in bulgur and ½ teaspoon salt. Cover, remove from heat, and let rest for 5 minutes. Fluff with fork. Add tomatoes, feta, parsley, olives, lemon juice, and remaining 2 tablespoons oil and stir to combine. Season with salt and pepper to taste. Slice chicken and serve with bulgur salad and lemon wedges, drizzled with extra oil.