Pan-Seared Chicken & Sautéed Bulgur

Heat a small pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender but still slightly chewy. Using a fine strainer, drain the bulgur thoroughly. Set aside as you continue cooking.

While the bulgur cooks, wash and dry the fresh produce. Peel and mince the garlic. Peel and remove both ends of the cucumber. Cut the cucumber in half lengthwise; remove and discard the seeds. Medium dice the cucumber. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot. Quarter the tomatoes lengthwise.

While the bulgur continues to cook, in a medium bowl, combine the cucumber, tomatoes, the juice of 2 lemon wedges and half of both the shallot and parsley. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. To make the lemon-yogurt sauce, In a separate, small bowl, combine the Greek yogurt and lemon zest. Slowly whisk in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until cooked through. Transfer the cooked chicken to a plate, leaving any drippings and browned bits in the pan. Set the chicken aside in a warm place as you continue cooking.

In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, remaining shallot and remaining parsley. Cook, stirring frequently, 30 seconds to 1 minute or until fragrant. Add the cooked bulgur, the juice of the remaining lemon wedges and ½ cup of water. Cook, scraping any browned bits from the bottom of the pan, 1 to 2 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

To plate your dish, thinly slice the cooked chicken. Add any juices from the sliced chicken to the bulgur; stir to combine. Divide the sautéed bulgur and sliced chicken between 2 plates. Top with a few spoonfuls of yogurt sauce and the tomato salad. Garnish with the microgreens. Enjoy!