Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Roughly chop seed blend.

Add bulgur to the boiling water. Stir to combine, then remove the pot from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.

Meanwhile, combine chopped seeds, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Coat chicken all over with mayo. Working with one tender at a time, press both sides into seed mixture to coat completely.

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 12-14 min.**

Meanwhile, cut cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Whisk together vinegar, 1/2 tsp sugar, 2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) in a small bowl.

When bulgur is done, fluff with a fork, then add cucumbers, tomatoes, spring mix and half the dressing. Season with salt and pepper, then stir to combine. Divide bulgur salad between plates. Top with chicken. Drizzle remaining dressing over top. Sprinkle with feta.