Mediterranean Skillet Chicken

🥘 Ingredients

• bulgur wheat
  1 c
• carrots
  2 unit
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• dried apricots
  3 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ¼ oz
• pepper
• red onion
  1 unit
• salt
• zucchini
  2 unit

🍳 Cookware

• large ovenproof pan
• large ovenproof pan
• baking dish
• large pan

1. 

   1

    Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve carrots lengthwise, then thinly slice into half-moons. Halve, peel, and dice red onion . Chop zucchini into ½-inch pieces. Roughly chop dried apricots . Zest and halve lemon .

   carrots: 2 unit, red onion: 1 unit, zucchini: 2 unit, dried apricots: 3 oz, lemon: 1 unit
2. 2

   In a large ovenproof pan , heat a drizzle of olive oil over medium-high heat. Add carrots and zucchini, and toss until just tender, ⏱️ 4-5 minutes . Season with salt and pepper . Remove from pan and set aside.

   olive oil: 2 tbsp, salt, pepper
3. 3

   In the same large ovenproof pan , heat another drizzle of olive oil over medium heat. Add the diced red onion and toss until softened, ⏱️ 2-3 minutes . Add bulgur wheat and the chopped apricots, and stir to coat in oil. Add 1¼ cups water and chicken stock concentrate , and bring to a boil.

   bulgur wheat: 1 c, chicken stock concentrate: 2 unit
4. 

   4

   Stir carrots, zucchini, and lemon zest into the pan. Season with salt and pepper. If you don't have an ovenproof pan, transfer contents to a baking dish . Bake uncovered until water is absorbed and bulgur is tender, ⏱️ 10 minutes . TIP: If liquid absorbs too quickly, add a splash of water as needed.
5. 5

   Cook the chicken. Heat a drizzle of olive oil in another large pan over medium-high heat. Season chicken breasts on all sides with salt and pepper. Sear until browned and no longer pink in the middle, ⏱️ 5-7 minutes per side.

   chicken breasts: 24 oz
6. 

   6

    Chop parsley and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy.

   parsley: ¼ oz