• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Meanwhile, halve tomatoes.
• Core, then cut pepper into 1/2-inch pieces. 
• Roughly chop parsley.
• Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• Zest, then juice half the lemon (use all for 4 servings).
• To a small bowl, add tahini sauce, mayo and 1/2 tbsp (1 tbsp) lemon. Whisk to combine. 

• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Transfer to a plate and cover to keep warm.
• Carefully wipe out pan.
• Add 1/2 tbsp (1 tbsp) oil, to the same pan over medium heat, then peppers. Cook 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
• Transfer to a plate. 

• To the same pan (used in step 3) halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook 1-3 min per side, until golden.

• Fluff bulgur with a fork. 
• Stir in lemon zest, tomatoes, peppers and parsley. Stir to combine. 

• Thinly slice chicekn.
• Divide bulgur between bowls. 
• Top with chicken and halloumi.
• Drizzle creamy tahini dressing over top. 

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Carefully wipe out pan. Use the same pan to cook peppers. 

Thinly slice chicken. Top bowls with chicken.