Mediterranean Chicken and Bulgur Skillet Dinner

If you hadn't figured it out yet, I'm always up to try something new. Bulgur is new to me, and so is fresh dill. I've been trying to eat a little healthier, so this recipe stood out to me. (Anything Mediterranean is healthy, right?)

I'm also a fan of one-skillet/pot/pan dishes. They're so easy and the flavors get to mix and mingle into a delicious medley, and the cleanup is minimal. 

I was feeling just adventurous enough to try this Mediterranean Chicken and Bulgur Skillet Dinner from Cooking Light. 

This recipe looks like it would be complicated or tedious, but I was pleasantly surprised with how quickly it came together. I would advise that you get all your ingredients ready BEFORE you start cooking. Trim your chicken, slice the onion, chop the kale. 

The recipe calls for roasted red bell peppers from a jar, which are usually in some kind of brine. I'm not a huge fan of the briny-pickled flavor, so I roasted my own bell peppers and used those. They turned out really well! Just cut the pepper in half, place it cut side down on a baking sheet lined with foil and roast in a 400°F oven for about 20 minutes, until the pepper skin is wrinkled and roasted. You can also char them over a gas stove flame. 

I also used three chicken breasts instead of four because my skillet is too small, but it worked out well, so definitely adjust your recipe proportions as necessary. 

Mediterranean Chicken and Bulgur Skillet

• 4 boneless, skinless chicken breasts from 1907 Meat Co.
• 3/4 salt, divided
• 1/2 ground black pepper, divided
• 1 tablespoon olive oil, divided
• 1 cup thinly sliced red onion
• 1 tablespoon thinly sliced or 1 1/2 teaspoon minced garlic
• 1/2 cup uncooked bulgur
• 2 teaspoons chopped fresh or 1/2 teaspoon tried oregano
 • 4 cups chopped fresh kale
• 1/2 cup thinly sliced bottled roasted red bell peppers (or one whole pepper, roasted)
• 1 cup chicken stock
• 2 ounces crumbled feta cheese
• 1 tablespoon coarsely chopped fresh dill

Preheat oven to 400°F.
Season chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 1/2 teaspoons of oil in a cast iron skillet or other ovenproof skillet over medium heat. Add chicken and cook until browned on both sides, about three minutes per side. Remove chicken and set aside.
Add remaining oil to pan, and cook onion and garlic, stirring occasionally until lightly browned, about five minutes. Add bulgur and oregano and stir until toasted. Add kale and bell peppers, stirring constantly until kale begins to wilt. Pour in the chicken stock and remaining salt and pepper, bring to a boil and remove from heat. 
Press the chicken into the bulgur mix so it's not just sitting on top of it all, and place it in your preheated oven.
Bake 12-15 minutes, or until the thickest portion of the chicken registers 165°F. 
Remove from oven and sprinkle with feta. Let stand five minutes and sprinkle with dill.