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Prep:<\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Trim and halve zucchini<\/strong> lengthwise, slice crosswise into \u00bd-inch-thick half- moons. Halve, peel, and cut onion<\/strong> into \u00bd-inch-thick wedges. Peel and mince or grate garlic.<\/strong> Zest and quarter lemon.<\/strong><\/p>\n Roast veggies:<\/strong><\/p>\n Toss zucchini<\/strong> and onion<\/strong> on a baking sheet with a drizzle of oil, chili powder, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.<\/p>\n Cook bulgur:<\/strong><\/p>\n While veggies<\/strong> roast, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add half the garlic<\/strong> and cook, stirring, until fragrant, 30 seconds.<\/p>\n Stir in bulgur,<\/strong> 1 tsp BTB chicken<\/strong>, 1 cup water,<\/strong> and a big pinch of salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until water<\/strong> has absorbed, and bulgur<\/strong> is tender, 12-15 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n HFA Cook chicken:<\/strong><\/p>\n Meanwhile, pat chicken<\/strong>\u00a0dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken,<\/strong> cook until browned and cooked through, 3-5 minutes per side. Lower heat if chicken<\/strong> begins to brown too quickly.<\/p>\n Turn off heat, transfer chicken<\/strong> to a plate to rest. Wipe out pan.<\/p>\n Make sauce:<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in same pan over medium-high heat. Add remaining garlic,<\/strong> cook, stirring, until fragrant, 30 seconds.<\/p>\n Stir in jam,<\/strong> 1 tsp BTB chicken<\/strong>, and \u00bd cup water. Simmer until thickened, 2-3 minutes.<\/p>\n Reduce heat to low. Stir in sumac,<\/strong> 1 TBS butter,<\/strong> and a squeeze of lemon juice.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve:<\/strong><\/p>\n Return chicken<\/strong> (and any resting juices) to pan with sauce,<\/strong> turn to coat. Transfer chicken<\/strong> to a cutting board, thinly slice crosswise.<\/p>\n Drain any excess water<\/strong> from bulgur,<\/strong> if necessary, fluff with a fork. Stir in lemon zest<\/strong> and a big squeeze of lemon juice,<\/strong> season with salt<\/strong> and pepper.<\/strong> Add half the veggies<\/strong> to pot with bulgur<\/strong> and stir to combine.<\/p>\n Divide bulgur<\/strong> mixture between bowls, top with chicken<\/strong> and remaining veggies.<\/strong> Spoon any remaining sauce<\/strong> from pan over chicken.<\/strong> Garnish with almonds<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Veggies, Lemony Bulgur & Almonds Yield: 2 Tasty and simple. Sumac has a nice lemony flavor. Bulgur wheat? A lot like brown rice. 1zucchini 1lemon \u00bdcup bulgur wheat 1tsp sumac 1yellow onion 1garlic clove 1tsp chili powder 2tsp better than bouillon chicken (BTB) 25 oz chicken cutlets 1apricot jam \u00bdoz sliced almonds 4tsp cooking oil 1TBS butter Prep: Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce. Trim and halve zucchini lengthwise, slice…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/01\/HFApricot-SumacChickenRoast.jpg?resize=300%2C166\")
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