Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 3/4 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. While water comes to a boil, peel, then mince or grate garlic. Roughly chop spinach. Drain, then roughly chop olives. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add garlic and 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.

While bulgur rehydrates, pat chicken dry with paper towels. Season with Za'atar Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

While chicken cooks, whisk together vinegar, 1 tbsp lemon juice, 1/4 tsp lemon zest, 2 tbsp oil, 1/2 tsp sugar and 1/4 tsp salt (dbl all for 4 ppl) in a small bowl. Set aside.

When bulgur is done, fluff with a fork. Add olives, spinach, tomatoes and half the dressing to the pot. Season with salt and pepper, then stir to combine.

Thinly slice chicken. Divide bulgur salad between plates, then top with chicken. Sprinkle with feta. Drizzle remaining dressing over top. Squeeze over a lemon wedge, if desired.