Turkish Za'atar Crusted Chicken with Charred Tomato Bulgur & Pan-Seared Delicata Squash

Ingredients

• 2 pieces boneless, skinless chicken breast, 6 oz each, room temperature
• 3 tbsp za'atar spice blend, homemade or quality store-bought
• 4 tbsp extra virgin olive oil, divided
• 3/4 cup bulgur wheat, medium grain
• 1 1/2 cups low-sodium vegetable broth, warm
• 1 1/2 cups cherry tomatoes, halved
• 1 medium delicata squash, halved, seeded, sliced into ribbons
• 1/4 medium red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 1/2 tbsp pomegranate molasses, for drizzling
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Start bulgur first: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté red onion for 2 minutes until fragrant. Add bulgur and toast for 1-2 minutes, stirring constantly.

2. 2

   Pour warm vegetable broth into bulgur. Bring to a simmer, reduce heat to low, cover, and cook for 12-14 minutes until liquid is absorbed and grains are tender.