Tuscan Chicken over Bulgur Pilaf

🥘 Ingredients

• Tuscan Heat Spice
  1 tsp
• balsamic vinegar
  2 tbsp
• black pepper
  pinch
• bulgur wheat
  8 oz
• butter
  1 tbsp
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• garlic
  4 cloves
• grape tomatoes
  8 oz
• olive oil
  2 tbsp
• onion
  1
• salt
  ½ tsp
• sugar
  ¼ tsp
• zucchini
  1

🍳 Cookware

• small pot
• large pan
• baking sheet

1. 

   1

   Preheat oven to 400°F. Wash and dry all produce. Peel and mince garlic . Halve, peel, and finely dice onion . Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Halve grape tomatoes .

   garlic: 4 cloves, onion: 1, zucchini: 1, grape tomatoes: 8 oz
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and half the onion; cook until fragrant ⏱️ 30 seconds . Stir in bulgur wheat , 1 cup water, chicken stock concentrate , and ½ tsp salt . Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 12 minutes . Keep covered off heat until ready to serve.

   olive oil: 2 tbsp, bulgur wheat: 8 oz, chicken stock concentrate: 1 unit, salt: ½ tsp
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with 1 tsp Tuscan Heat Spice , salt, and black pepper . Heat a large drizzle of cooking oil in a large pan over medium heat. Add chicken and sear until browned ⏱️ 3 minutes per side. Transfer chicken to a lightly oiled, foil-lined baking sheet . Roast on top rack until chicken is cooked through ⏱️ 4 minutes .

   chicken cutlets: 12 oz, Tuscan Heat Spice: 1 tsp, black pepper: pinch, cooking oil: 1 tbsp
4. 

   4

   Heat another large drizzle of olive oil in the pan used to sear chicken over medium-high heat. Add zucchini and remaining onion; season with salt and pepper. Cook, stirring occasionally ⏱️ 4 minutes .
5. 

   5

   Add tomatoes, remaining garlic, and 1 tsp Tuscan Heat Spice to the pan with zucchini. Cook, stirring, until slightly softened ⏱️ 1 minutes . Stir in balsamic vinegar and ¼ tsp sugar . Bring to a simmer and cook until slightly thickened ⏱️ 1 minutes . Remove from heat and stir in 1 tbsp butter until melted. Season with salt and pepper to taste.

   balsamic vinegar: 2 tbsp, sugar: ¼ tsp, butter: 1 tbsp
6. 

   6

   Drain any excess liquid from bulgur, then fluff with a fork. Season with salt and pepper to taste. Slice chicken crosswise.
7. 

   7

   Divide bulgur between bowls. Top with sliced chicken. Spoon balsamic veggies over chicken and serve.