---
title: "Mediterranean Skillet Chicken: Bulgur Paella, Carrots, and Apricots"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/mediterranean-skillet-chicken-580122ffc72628312c572603}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat]
tags: [Quick, Grain, Mediterranean, Oven, Skillet]
rating: 4.0
rating_count: 4700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Sweet apricots and bright lemon zest create a deliciously floral aroma
  - theme: Texture
    text: Tender bulgur and chewy grains make a satisfying twist on traditional paella
image: "https://images.recipes.furrysalamander.com/mediterranean-skillet-chicken.avif"
---
Wash and dry all produce. Preheat oven to 425°F. Peel and halve @carrots{2%whole} lengthwise, then thinly slice into half-moons. Halve, peel, and dice @red onion{1%whole}. Chop @zucchini{1%whole} into ½-inch pieces. Roughly chop @dried apricots{½%cup}. Zest and halve @lemon{1%whole}.

Cook the carrots and zucchini: In a #large ovenproof pan{}, heat a drizzle of @olive oil{2%tbsp} over medium-high heat. Add carrots and zucchini, and toss until just tender ~{4%minutes}. Season with @salt{1%tsp} and @pepper{½%tsp}. Remove from pan and set aside.

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{¾%cup} and apricots, and stir to coat in oil. Add 1¼ cups @water{1¼%cup} and @chicken stock concentrate{1%unit}, and bring to a boil.

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.

Cook the chicken: Heat a drizzle of olive oil in another large pan over medium-high heat. Season @chicken breasts{2%pieces} on all sides with salt and pepper. Sear until browned and no longer pink in the middle ~{5%minutes} per side.

Chop @parsley{¼%cup} and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy!