• Before starting, preheat the oven to 425˚F.
  Wash and dry all produce.
• To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
• Once water is boiling, add bulgur. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
• Meanwhile, core, then cut peppers into 1-inch pieces.
• Halve zucchini lengthwise, then cut into 1-inch half-moons. 
• Finely chop cilantro and parsley.
• Reserve 1 tsp (2 tsp) parsley. Set aside.
• Peel, then mince or grate garlic.
• Zest, then cut lime into wedges.

• Heat a large non-stick pan over medium-high.
• Meanwhile, pat chicken dry with paper towels.
• To a large bowl, add chicken and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat.
• When hot, add 1/2 tbsp (1 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to one side of an unlined baking sheet. 

• To the other side of the unlined baking sheet, add zucchini, peppers, half the garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
• Roast in the middle of the oven for 10-15 min, until veggies are tender-crisp and chicken is cooked through.**

• To a small bowl, add 2 1/2 tbsp (5 tbsp) olive oil, remaining, parlsey, cilantro, 1/4 tsp chili flakes and red wine vinegar. Season with salt and pepper. Stir to combine.

• Into bulgur, stir lime zest, reserved parsley and 1 tbsp (2 tbsp) butter.
• Slice chicken.
• Divide bulgur, chicken and roasted peppers and zucchini between plates.
• Top chicken with chimichurri.
• Squeeze a lime wedge over top.
• Sprinkle chili flakes over top.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook breasts.**