½ cup Castelvetrano olives, pitted (or use pitted kalamata olives)
½ cup crumbled feta cheese
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.
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
Combine oil, lemon juice, and salt in a large bowl. Add watermelon and cucumber; toss. Sprinkle with mint.
Sat. Fat (g)
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