Active time: 25 minutes
Total time: 45 minutes
Calories per serving: 369
4 (6-oz.) skinless, boneless chicken breasts
¾ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
1 Tbsp. olive oil, divided
1 cup thinly sliced red onion
1 Tbsp. thinly sliced garlic
½ cup uncooked bulgur
2 tsp. chopped fresh or ½ tsp. dried oregano
4 cups chopped fresh kale (about 2½ oz.)
½ cup thinly sliced bottle roasted red bell peppers
1 cup unsalted chicken stock
2 oz. feta cheese, crumbled (about ½ cup)
1 Tbsp. coarsely chopped fresh dill
- Preheat oven to 400°F.
- Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 ½ teaspoons oil in a 10-inch cast iron or other oven-proof skillets over MED-HIGH. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to plate.
- Add remaining oil to pan. Add onion and garlic and cook stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano; cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers; cook stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining ¼ teaspoon each salt and black pepper; bring to a boil. Remove from heat.
- Nestle chicken into bulgur mixture; place skillet in oven. Bake at 400°F until a meat thermometer inserted in the thickest portion of chicken registers at 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand for 5 minutes. Sprinkle with dill and serve immediately.
- Serving size: ¾ cup bulgur mixture and 1 chicken breast