Ingredients

• ¼ cup + ½ teaspoon kosher salt, divided
• 1 ½ cups orange juice, divided
• 6 ½ cups water, divided
• 2 split chicken breasts (about 1 ¾ lb)
• 1 ½ tablespoons fresh rosemary, finely chopped
• ¼ cup honey
• 1 tablespoon ginger spice paste
• ½ teaspoon pepper, divided
• 1 small yellow onion, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup pre-sliced fresh baby portabellas
• 1 egg, beaten (or ¼ cup egg substitute)
• 1 (5.25-oz) box tabbouleh wheat salad (1 cup bulgur)
• ½ cup light Asian sesame dressing

Steps

1. Preheat oven to 400°F. Whisk in large bowl: ¼ cup salt, ½ cup orange juice, and 4 cups water until blended and salt is dissolved. Add chicken; let stand 8–10 minutes (or up to 30 minutes) to brine (marinate).
2. Chop rosemary; combine with remaining 1 cup orange juice, honey, and ginger spice paste. Remove chicken from brine (discard brine) and season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place chicken in baking dish and brush with one-half of the rosemary mixture. Bake 30–35 minutes (basting chicken every 10 minutes with remaining rosemary mixture) until chicken is 165°F.
3. Chop onion. Preheat large non-stick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and mushrooms; cook 2–3 minutes or until tender.
4. Combine egg and bulgur (omit seasoning packet). Reduce heat on mushrooms to low; add bulgur, then cook and stir 1–2 minutes or until lightly toasted. Stir in 2 ½ cups water and bring to a simmer; cover and cook 8–10 minutes or until tender.
5. Remove chicken from oven; let stand 5–6 minute before slicing. Stir sesame dressing into bulgur. Slice chicken and serve.

Ingredients

• 2 lemons, juiced
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 cup grape tomatoes, halved
• 8 oz fresh-cut kale leaves
• ¾ cup shredded Parmesan cheese
• 1 (2-oz) package slivered almonds (optional)

Steps

1. Squeeze lemons for juice (¼ cup). Whisk lemon juice, oil, salt, and pepper until blended.
2. Cut tomatoes in half and add to dressing with remaining ingredients; toss and serve.