Ingredients
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1 cup boiling water
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1 cup bulgur
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2 Hass avocados , cut into 1 inch slices
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1 medium fennel bulb , cored and cut into ½ in pieces
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2-6 oz chicken breasts with skin, boneless
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1 tbsp olive oil ¼ cup and 1 tbsp grapeseed oil
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¼ cup fresh orange juice
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½ cup basil leaves , chopped
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5 tbsp lemon juice
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2 scallions , thinly sliced
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Preheat oven to 500°.
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In an ovenproof bowl, put the bulgur and pour the boiling water. Cover the bowl with a plate for about 30mins or just when the water has been absorbed and bulger is tender.
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Meanwhile, on a baking sheet, season the chicken with 1 tbsp of grapeseed oil, salt and pepper. Coat evenly.
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Set the oven to roast. Place the chicken on the topmost rack for 15mins. Slice the chicken diagonally about ¼ in thick.
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In a separate bowl, combine the orange and lemon juices with basil, scallions and the remaining grapeseed oil. Season with salt and pepper.
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In a larger bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette. Add salt and pepper if desired.
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Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.