For a Mediterranean spin on a classic weeknight meal—chicken with vegetables and a grain—we chose bulgur, which we could cook in the microwave, and paired it with bold spices, juicy chicken breasts, and savory, stewed eggplant for a complete meal that was ready in no time.
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We seared boneless, skinless chicken breasts on just one side, an unfussy way to create flavorful browning. Removing them from the pot, we then cooked eggplant with some aromatics—onion, garlic, coriander, and fenugreek—which built layers o...