Greek Chicken Thighs

• boneless skinless chicken thighs, all visible fat removed (about 1 pound)↗6
• olive oil flavored cooking spray
• low sodium chicken broth↗1 cup
• water↗1 cup
• dried oregano↗1 teaspoon

  crumbled

• lemon zest↗1 teaspoon
• lemon juice↗2 teaspoons
• pepper↗1⁄8 teaspoon
• uncooked Bulgar wheat↗1 cup
• kalamata olives↗8

  pitted

• feta cheese↗2 tablespoons

  crumbled

Step-by-step instructions

1. 1

   Rinse chicken and pat dry.

2. 2

   Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.

3. 3

   Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.

4. 4

   Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.