Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, halve tomatoes. Roughly chop seed blend.

Add bulgur to the boiling water. Stir to combine, then remove the pot from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.

While bulgur cooks, combine chopped seeds and Italian breadcrumbs in a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Coat chicken all over with mayo. Working with one tender at a time, press both sides into seed mixture to coat completely.

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway, until cooked through, 12-14 min.**

While chicken bakes, whisk together vinegar, honey, 2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl.

When bulgur is done, fluff with a fork, then add tomatoes, arugula and spinach mix and half the dressing. Season with salt and pepper, then stir to combine. Divide bulgur salad between plates. Top with chicken. Drizzle with remaining dressing. Crumble goat cheese over top.