Orange Chicken With Bulgur Pilaf

orange-chicken-pilaf
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 474 calories
    • Calories 176 calories from fat
    • Fat 20 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 807 mg
    • Protein 40 g
    • Carbohydrate 35 g
    • Sugar 4 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 76 mg
  • January 2010

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check 1teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
  3. Check 6 scallions, sliced
  4. Check 3tablespoons chopped fresh oregano
  5. Check 3tablespoons plus 1 teaspoon olive oil
  6. Check kosher salt and black pepper
  7. Check 1pint grape tomatoes, halved
  8. Check 1/2cup pitted kalamata olives, halved
  9. Check 1cup bulgur wheat

Directions

  1. In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and ½ teaspoon each salt and pepper.
  2. In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Heat the remaining teaspoon of oil in a nonstick skillet over medium heat.
  4. Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking.
  5. Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.