Pan-Seared Chicken with Warm Mediterranean Grain Pilaf

Name: Pan-Seared Chicken with Warm Mediterranean Grain Pilaf
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt and pepper; 3 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 1/2 cups, water; 1 cup fine-grind, bulgur; 10 ounces, cherry tomatoes, halved; 4 ounces, feta cheese, crumbled (1 cup); 3/4 cup, minced fresh parsley; 1/2 cup, pitted kalamata olives, halved; 1 tablespoon, lemon juice, plus wedges for serving

7 comments

Appears in Cook's Country June/July 2016

Deglazing the pan after searing the chicken releases the browned bits and creates a flavorful broth for cooking the bulgur.

SERVES4

TIME30 minutes

Pan-Seared Chicken with Warm Mediterranean Grain Pilaf

WHY THIS RECIPE WORKS

Deglazing the pan after searing the chicken releases the browned bits and creates a flavorful broth for cooking the bulgur.

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