I love anything that can be prepared and cooked in one pot. And “these days” since I’m training my kids to join in the cooking, this one was a big winner. The feta adds a delicious creaminess and the chicken turns out moist and juicy. Don’t skip the fresh dill flourish at the end, it adds to the perfection greatly. Thanks to Cooking Light for this wonderful recipe.
- 4 (6-oz.) skinless, boneless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil, divided
- 1 cup thinly sliced red onion
- 1 tablespoon thinly sliced garlic
- 1/2 cup uncooked #3 coarse bulgur wheat
- 2 teaspoons chopped fresh or 1/2 tsp. dried oregano
- 4 cups chopped fresh kale (about 2 1/2 oz.)
- 1/2 cup thinly sliced bottled roasted red bell peppers
- 1 cup unsalted chicken stock
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1 tablespoon coarsely chopped fresh dill
Preheat oven to 400°F.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
Add remaining oil to pan. Add onion and garlic; 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 1/4 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 thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately.