Time: 30 Minutes
Flavor Hit: A double dose of peach is a welcome sign of summer. You can also use diced plums or nectarines in the bulgur mixture.
Serve with Arugula, Tomato, and Almond Salad: Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon Dijon mustard, ¼ teaspoon pepper, and 1/8 teaspoon kosher salt in a medium bowl. Add 6 ounces baby arugula, 2 cups halved grape tomatoes, and 3 tablespoons sliced toasted almonds; toss to coat. SERVES 4 (serving size: 1½ cups) CALORIES 87; FAT 5.8g (sat 0.7g); SODIUM 92mg
View Recipe: Peach-Glazed Chicken with Peach-Studded Bulgur