Cook ½ cup bulgur according to package directions, but add ½ of a chicken bouillon cube for flavor.
Heat olive oil in a medium saucepan over medium-high heat. Add scallion and cook for 1-2 minutes. Stir in the raisins, nuts, and bulgur and set aside.
Place chicken between two pieces of plastic wrap and pound using a mallet or your hands until chicken is about ½ inch thick. Sprinkle with the salt, pepper, and rosemary.
Heat butter over medium-high heat in a medium to large-sized skillet. Add chicken and cook for 4-5 minutes; flip, cover with a lid, and cook for another 4-5 minutes.
Squeeze the orange over the chicken and serve over the bulgur.
Exchanges 5 very lean meats; 2 starches; 2.5 fats; ½ fruit
Mixed Green Salad Toss a bag of mixed greens with your favorite salad veggies and dressing.
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