Made this for dinner the other night. I used a recipe from the Betty Crocker Cookbook for Women, which is a much more awesome book than the name would originally imply. It's very simple, quick, healthy and easy to remember. I cooked my bulgar wheat in chicken broth to give it some more oomph.

The salad I just came up with. It was (in no particular proportion) avacado, pear, red pepper - tossed in pear vinaigrette, topped with sugared pecans and bacon bits. It was random and pretty tasty, but my pear and avocado weren't ripe enough.

Feta-Topped Chicken with Bulgur (from Cookbook for Women)

Ingredients:

4 boneless skinless chicken breasts (about 1.25 lbs)
2 T balsamic vinaigrette dressing
1 t Italian seasoning
1/2 t seasoned pepper
2/3 c uncooked bulgur wheat
2 c water (or chicken/vegetable broth)
1 large plum (Roma) tomato, cut into 8 slices
1/4 c crumbled feta cheese (1oz)

I love feta, so I cheated and tossed some into the bulgur as well.

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).

3. Meanwhile, cook bulgur in water as directed on package, omitting salt. (My bulgur came out of a bin at Whole Foods, so I had to look this up. Basically, cook it like rice and put in double the amount of liquid as dry ingredient, cook on medium-low until water is gone.)

4. Top chicken with tomato and cheese. Broil 2-3 minutes longer or until cheese is slightly browned. Serve with bulgur.