Boneless chicken breasts pair with a citrusy vinaigrette, avocado, fennel, and tomato for a refreshing and easy to make dish.
1 cup bulgur
1 cup boiling water
2 (6-ounce) skin-on boneless chicken breasts
1/4 cup plus 1 tablespoon grapeseed oil, divided
Kosher salt
Freshly ground black pepper
1/2 cup fresh orange juice
1/2 cup chopped fresh basil leaves
5 tablespoons fresh lemon juice
2 large scallions, thinly sliced
2 Hass avocados, cut into 1-inch chunks
1 medium fennel bulb (about 12 ounces), cored and cut into 1/2-inch pieces
1 cup cherry tomatoes
Preheat the oven to 425°F. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken until the internal temperature registers 165°F with an instant-read thermometer, 15 to 18 minutes; let cool. Slice the breasts on the diagonal about 1/4-inch thick.
In a small bowl, whisk the orange juice with the basil, lemon juice, scallions, and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.
In a large bowl, toss the bulgur, chicken, avocados, fennel, and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.
