Turkish Pan-Seared Chicken with Sumac-Roasted Root Vegetables & Herbed Bulgur Pilaf

Ingredients

• 4 pieces (6 oz each) boneless, skin-on chicken breasts, pat dry before cooking
• 5 tbsp extra virgin olive oil, divided
• 2 tsp ground sumac, plus 1 tsp for garnish
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 5 cloves garlic cloves, minced
• 1 tsp dried oregano
• 1.5 tsp sea salt, divided
• 0.75 tsp black pepper, divided
• 1 lb carrots, cut into 1-inch chunks
• 12 oz parsnips, cut into 1-inch chunks
• 1 medium red onion, cut into wedges
• 0.5 tsp dried mint
• 1.5 cups bulgur wheat
• 2.75 cups vegetable broth, low-sodium