One-Pan Chicken Bulgur Pilaf Dinner

Serves 3

prepPat chicken breasts dry with paper towels
3 chicken breast pieces (halved or 1½ large breasts)	Season & rub chicken with oil	Sear chicken 3 min per side, medium-high	Cook through, flipping every 2 min until 155°F / 68°C, 8–12 min		Slice chicken, plate with bulgur & scallion greens
2 tablespoons / 30 ml olive oil
1 teaspoon salt (or to taste)
⅛ teaspoon black pepper (or to taste)
2 scallions, white parts sliced	Soften scallion whites, carrots & peppers, 1–2 min	Add water & bulgur, scrape pan, bring to boil	Cover, simmer 7–10 min, rest 5 min	Fluff bulgur, stir in cheese, oil & parsley
1 cup / 200 g bulgur (uncooked)
¾ cup / 100 g carrots (grated)
1 teaspoon Italian seasoning
1 teaspoon paprika
1½ cups / 360 ml water
1 cup / 150 g red bell peppers (finely diced)
2 tablespoons / 30 ml olive oil
Blue cheese or feta for garnish (optional)
Fresh parsley for garnish

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