Crispy Chicken with Bulgur–Kiwi Salad

If any of your chicken breast fillets are thick, slice them lengthwise to make evenly sized pieces for consistent cooking.

Season the chicken generously with salt, black pepper, and garlic powder on all sides.

Set up three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.

Dredge each piece of chicken first in the flour, shaking off any excess, then dip into the beaten egg, and finally coat thoroughly in the panko breadcrumbs.

Line a baking tray with baking paper.

Arrange the breaded chicken pieces in a single layer on the prepared tray, ensuring they don't overlap.

Bake the chicken at 180°C (350°F) using the fan setting for 25 minutes, until golden and crispy.

Cook the bulgur in lightly salted water according to package instructions until it's tender, then drain any excess water.

Transfer the cooked bulgur to a large mixing bowl and season it with a pinch of salt and 2 tablespoons of olive oil.

To the bulgur, add the diced celery, cucumber, avocado, chopped fresh coriander/cilantro, the juice of half a lime, peeled and diced kiwis, and arugula.

Gently mix all the salad ingredients together until well combined.