Mediterranean Skillet Chicken: Bulgur Paella, Carrots, and Apricots

🥘 Ingredients

• bulgur wheat
  ¾ cup
• carrots
  2 whole
• chicken breasts
  2 pieces
• chicken stock concentrate
  1 unit
• dried apricots
  ½ cup
• lemon
  1 whole
• olive oil
  2 tbsp
• parsley
  ¼ cup
• pepper
  ½ tsp
• red onion
  1 whole
• salt
  1 tsp
• water
  1¼ cup
• zucchini
  1 whole

🍳 Cookware

• large ovenproof pan
• baking dish

1. 

   1

   Wash and dry all produce. Preheat oven to 425°F. 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 whole, red onion: 1 whole, zucchini: 1 whole, dried apricots: ½ cup, lemon: 1 whole
2. 2

   Cook the carrots and zucchini: 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 minutes . Season with salt and pepper . Remove from pan and set aside.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
3. 3

   Start the bulgur paella: In same pan, heat another drizzle of olive oil over medium heat. Add onions and toss until softened ⏱️ 2 minutes . Add bulgur wheat and apricots, and stir to coat in oil. Add 1¼ cups water and chicken stock concentrate , and bring to a boil.

   bulgur wheat: ¾ cup, water: 1¼ cup, chicken stock concentrate: 1 unit
4. 

   4

   Stir carrots, zucchini, and lemon zest into 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 . 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 minutes per side.

   chicken breasts: 2 pieces
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 cup