Orange Chicken With Bulgur Pilaf

1. 1

   In a large bowl, toss the chicken with the zest, half the scallions, 2 T of the oregano, 1 T of the oil, and 1/2 t each salt and pepper. (At this point the chicken can be marinated and refrigerated up to 1 day in advance)

2. 2

   In a bowl, combine the tomatoes, olives, 2 T oil, remaining scallions, remaining 1 T oregano, 1/2 t salt and 1/4 t pepper. (this can also be prepped and refrigerated 1 day in advance)

3. 3

   Heat the remaining teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and cook until golden, 8 to 9 minutes per side, adding the orange juice during the last minute.

4. 4

   Meanwhile, cook the bulgur according to package directions. Toss with the tomato mixture; serve with the chicken

* Per serving · 4 servings · Values may vary.

No additional tips available.