Ingredients

• 1 cup bulgur

• 1 cup boiling water

• 2 (6-ounce) skin-on boneless chicken breasts

• 1/4 cup plus 1 tablespoon grapeseed oil, divided

• Kosher salt

• Freshly ground black pepper

• 1/2 cup fresh orange juice

• 1/2 cup chopped fresh basil leaves

• 5 tablespoons fresh lemon juice

• 2 large scallions, thinly sliced

• 2 Hass avocados, cut into 1-inch chunks

• 1 medium fennel bulb (about 12 ounces), cored and cut into 1/2-inch pieces

• 1 cup cherry tomatoes