Preheat oven to 400° F.

Make dukkah by combining almonds, fennel seeds, coriander seeds, and sesame seeds in a blender and pulse a few times to coarsely chop, set aside.

Heat 2 tablespoons evoo over medium high heat in a 12-inch or larger oven-proof sauté pan. Season each chicken breast with salt and pepper and coat with dukkah. Sear chicken until it starts to brown, flip and brown the other side, until cooked through. Remove to a plate and cover with foil to keep warm. (the thinner the chicken the faster it will cook)

Reduce heat to medium. Add remaining 2 tablespoons evoo to pan and saute onion and garlic for 5 min, it’s good if some of the dukkah fell in the pan, it helps flavor the bulgur. Add bulgur and mix to coat with oil, add finely chopped greens and broth, stir well. Bring to a boil, cover, turn off heat. Let sit a few more minutes before adjusting salt and pepper to taste.

Serve chicken with bulgur.