Tuscan Chicken over Bulgur Pilaf

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• black pepper
  1 tsp
• bulgur wheat
  1/2 c
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• garlic
  2 clove
• grape tomatoes
  8 oz
• olive oil
  2 tbsp
• onion
  1 unit
• paper towels
• salt
  4 tsp
• zucchini
  1 unit

🍳 Cookware

• small pot
• large pan
• aluminum foil
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. Peel and mince or grate garlic . Halve, peel, and finely dice onion . Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Halve grape tomatoes .

   garlic: 2 clove, onion: 1 unit, zucchini: 1 unit, grape tomatoes: 8 oz
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and half the onion; cook until fragrant, ⏱️ 30 seconds . Stir in bulgur wheat , 1 cup water, chicken stock concentrate , and 1/2 tsp salt . (For 4 servings, use 2 cups water and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   olive oil: 2 tbsp, bulgur wheat: 1/2 c, chicken stock concentrate: 1 unit, salt: 4 tsp
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and black pepper . (You'll use more Tuscan Heat Spice later.) Heat a large drizzle of cooking oil in a large pan over medium heat. Add chicken and sear until browned, ⏱️ 3 minutes per side. Transfer chicken to a lightly oiled, aluminum foil -lined baking sheet . Roast on top rack until chicken is cooked through and no longer pink, ⏱️ 6 minutes .

   chicken cutlets: 10 oz, paper towels, Tuscan Heat Spice: 1 tbsp, black pepper: 1 tsp, cooking oil: 2 tbsp
4. 

   4

   Heat another large drizzle of olive oil in the pan used to sear chicken over medium-high heat. Add remaining zucchini and remaining onion; season with salt and pepper. Cook, stirring, until tender, 4-5 minutes, ⏱️ 5 minutes .
5. 

   5

   Add tomatoes, remaining garlic, and 1 tsp Tuscan Heat Spice to pan with zucchini. (2 tsp for 4 servings. Be sure to measure
6. 

   6

   Drain any excess liquid from bulgur, then fluff with a fork. Season with a touch of salt and pepper if needed.
7. 

   7

   Slice chicken crosswise. Divide bulgur between bowls. Top with sliced chicken. Spoon creamy sauce and balsamic veggies over chicken and serve.