• Before starting, wash and dry all produce.
• 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, add bulgur. 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 juice. Whisk to combine. 

• Pat chicken dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to a plate. 

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

• Transfer to a plate. 

• To the same pan, add halloumi. (NOTE: Don't crowd 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. 

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

If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate. Use the same pan to cook peppers.

Top bowls with chicken.