• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, peel, then mince or grate garlic.
• Trim roots or top of radishes, if needed. Slice radishes into rounds. 
• Drain, then roughly chop olives.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• To the boiling water, add garlic and bulgur. Stir to combine, then remove from heat.
• Cover and let stand for 15-16 min, until bulgur is tender and water is absorbed.

• Meanwhile, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until cooked through.**

• Meanwhile, in a small bowl, whisk together vinegar, 1 tsp (2 tsp) Middle Eastern Seasoning, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt. Set aside.

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

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

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.