Mediterranean Chicken-and-Bulgur Skillet
Watermelon-Cucumber Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- ½ red onion, thinly sliced
- 1 cup bulgur wheat
- ½ cup thinly sliced roasted red peppers
- 2 cups unsalted chicken stock
- ½ cup Castelvetrano olives, pitted (or use pitted kalamata olives)
- ½ cup crumbled feta cheese
Instructions
- Sprinkle chicken with salt and pepper. Cook in 1 Tbsp hot oil in a large Dutch oven or cast-iron skillet over medium-high heat 5 minutes per side; remove from skillet.
- Cook onion in 1 Tbsp hot oil in pan 5 minutes. Add bulgur and roasted peppers; cook 2 minutes or until bulgur is toasted.
- Stir in stock; bring to a boil. Nestle chicken in bulgur mixture; sprinkle with olives.
- Cover and simmer 10 to 15 minutes or until chicken is done, bulgur is tender, and liquid is absorbed. Sprinkle with cheese.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ tsp kosher salt
- 4 cups cubed watermelon
- 1 seedless cucumber, cut into half-moon slices
- ¼ cup fresh mint leaves
Side Dish Instructions
- Combine oil, lemon juice, and salt in a large bowl. Add watermelon and cucumber; toss. Sprinkle with mint.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
388
|
57
|
445
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 45 | 1 | 46 |
| Carb (g) | 21 | 9 | 30 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 678 | 81 | 759 |
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