• 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.
• Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
• Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.

• Meanwhile, halve tomatoes.
• Zest, then juice half the lime (use whole lime for 4 servings).

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Enchilada Spice Blend.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet.
• Bake in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, to a small bowl, add chipotle sauce and half the honey. Season with salt, then stir to combine. 

• To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine. 
• Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, then toss to combine.

• Thinly slice chicken. 
• Divide salad between plates, then top with chicken.
• Drizzle honey-chipotle sauce over top.
• Sprinkle with remaining feta.

If  you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear turkey breasts, then increase the roast time to 10-12 min.**