Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 3/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop the spinach. Roughly chop the olives. Chop the tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges.

To the boiling water, add garlic and bulgur. Stir together, then remove pot from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.

Pat the 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 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken to a baking sheet. Bake in the middle of the oven until chicken is cooked through,7-8 min.\*\*

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 4ppl) in a small bowl. Set aside.

When bulgur is done, fluff with a fork. Stir in olives, spinach, tomatoes and half the dressing. Season with salt and pepper

Slice the chicken. Divide the bulgur salad between plates. Top with the chicken. Sprinkle feta over top, then drizzle with the remaining dressing. Squeeze a lemon wedge over if desired.