One-Pot Chicken Tomato Bulgur Pilaf

Finely chop the onion and dice the tomato. Cut the chicken breast into 1–1½ inch cubes.
In a medium saucepan, heat the olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and garlic powder. Cook the chicken until it is about 80% cooked, stirring occasionally. This should take about 10-15 minutes.
Add the onion and sauté for 3–4 minutes until translucent.
Stir in the diced tomato and cook until softened, about 2–3 more minutes.
Stir in the tomato paste and cook for 2 more minutes.
Rinse the bulgur 2–3 times and add it to the pan, mixing well to combine with the chicken and tomato mixture.
Pour in 3 cups of chicken broth and increase the heat to medium-high. Stir well and bring to a gentle simmer.
Once most of the broth has been absorbed (about 5–7 minutes), reduce the heat to low, cover, and cook for 10 more minutes, or until the bulgur is tender and the chicken is fully cooked.
Once the heat is off, let the bulgur rest with the lid on for about 10 minutes. Then remove the lid, fluff the pilaf with a fork and serve warm. It’s delicious on its own as a hearty main dish, or alongside a light salad or plain yogurt.