Grilled Chicken Bowl with Bulgur and Roasted Tomatoes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup bulgur wheat
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced radishes
• 4 large black olives, pitted
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced radishes
• 4 large black olives, pitted
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until blistered.
3. Cook bulgur wheat according to package instructions using water. Fluff and set aside.
4. Season chicken breasts with salt, pepper, and oregano. Grill or pan-sear over medium-high heat for 6-8 minutes per side, until cooked through and charred. Let rest, then slice.
5. In a small bowl, whisk together remaining olive oil, minced garlic, salt, and pepper to make a dressing.
6. To assemble, divide bulgur wheat among four bowls. Top with sliced grilled chicken, roasted tomatoes, radishes, olives, pine nuts, feta cheese, and fresh herbs.
7. Drizzle with the garlic dressing and serve immediately.