Bright citrus and crunchy fennel balance this roasted chicken and whole grain salad.
Serves 4 as a meal
- 1 cup dry bulgur
- Two 6-ounce boneless skinless chicken breasts
- 2 tablespoons grapeseed oil, divided
- 1/8 teaspoon sea salt, divided
- 3 medium blood oranges
- Juice from 1 lemon
- 1 large fennel bulb, with fronds
- 1/4 cup diced fresh green onion
- Salad greens (optional)
Preheat the oven to 500 degrees F.
In a saucepan, combine bulgur with 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 10-12 minutes, or until tender. Set aside to cool.
Meanwhile, coat the chicken breasts with 1/2 tablespoon of grapeseed oil and sprinkle with about half of the salt. Lay the chicken on a baking sheet and bake on the top oven rack for 15 minutes or until cooked through – flip the chicken halfway through cooking time. Allow to cool and then slice into 1/4-inch thick strips.
Cut oranges in half. Squeeze the juice from one of the halves into a small bowl or jar. Add the remaining grapeseed oil, salt, tablespoon of olive oil, and lemon juice to the blood orange juice. Whisk or cover jar and shake until thoroughly combined.
With a knife, remove the peel and outside pith of the remaining 5 orange halves. Slice into wedges.
Remove the fronds from the fennel bulb and thinly slice the bulb. Chop several of the fronds, enough to fill 1/2 cup.
Toss bulgur with dressing, chicken, orange wedges, fennel bulb, fennel fronds, and green onion. Serve at room temperature or cold atop salad greens (if desired).