Ingredients
4 6-oz boneless, skinless chicken breasts
1 t finely grated orange zest plus 1/4 c fresh orange juice
6 scallions, sliced
3 T chopped fresh oregano
3 T plus 1 t olive oil
Kosher salt and black pepper
1 pint grape tomatoes, halved
1 c bulgur wheat
Preparation
In a large bowl, toss the chicken with the zest, half the scallions, 2 T of the oregano, 1 T of the oil, and 1/2 t each salt and pepper. (At this point the chicken can be marinated and refrigerated up to 1 day in advance)
In a bowl, combine the tomatoes, olives, 2 T oil, remaining scallions, remaining 1 T oregano, 1/2 t salt and 1/4 t pepper. (this can also be prepped and refrigerated 1 day in advance)
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, adding the orange juice during the last minute.
Meanwhile, cook the bulgur according to package directions. Toss with the tomato mixture; serve with the chicken
