Chicken, Chickpea & Tabbouleh Bowls
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Chicken, Chickpea & Tabbouleh Bowls

Chicken, Chickpea & Tabbouleh Bowls

with Dark Meat Chicken & Creamy Feta Dressing

We’re big fans of the ubiquitous “power bowl,” but we have to admit: This one’s extra special. It’s a one-bowl Middle Eastern–style feast that’s positively bursting with flavor. The base is a lemony bulgur salad with cucumber, tomato, scallion whites, and dill. On top, there’s crispy, harissa-spiced chickpeas, bell pepper, and a drizzle of creamy feta dressing. It doesn’t get much better than this!

Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Bell Pepper

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Mini Cucumber

1 unit

Tomato

2 unit

Scallions

¼ ounce

Dill

1 unit

Lemon

3 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

10 ounce

Diced Skinless Dark Meat Chicken

Not included in your delivery

Olive Oil

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories990 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber15 g
Protein49 g
Cholesterol165 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Strainer
Baking Sheet
Small pot
Zester
Small Bowl
Whisk
Large Bowl
Large Pan

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Drain and rinse chickpeas; pat very dry with paper towels.

Season & Roast
2

• Toss bell pepper and chickpeas on a baking sheet with a large drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (You’ll use more harissa powder in the next step.) (For 4, divide between 2 baking sheets; roast on top and middle racks.) • Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

Cook Bulgur
3

• While bell pepper and chickpeas roast, in a small pot, combine bulgur, 1 cup water, 1⁄2 tsp harissa powder (be sure to measure), and salt (we used 1⁄2 tsp). (For 4 servings, use 2 cups water, 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.

While bulgur cooks, rinse shrimp* under cold water; pat dry with paper towels. Open package of chicken* and drain off any excess liquid. Season shrimp or chicken all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes.

Finish Prep & Mix Dressing
4

• Meanwhile, zest and halve lemon. Trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. • In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings), and 1 TBSP olive oil. (You’ll use the remaining feta in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tabbouleh
5

• Squeeze juice from one lemon half (juice from whole lemon for 4 servings) into a large bowl. Whisk in lemon zest, 2 TBSP olive oil (4 TBSP for 4), and salt (we used 1⁄4 tsp; 1⁄2 tsp for 4). • If necessary, drain any excess water from bulgur, then stir into bowl along with cucumber, tomato, scallion whites, remaining feta, and minced dill to taste (start with half and add more from there if desired). Taste and season with salt and pepper.

Serve
6

• Divide tabbouleh between bowls. Top with roasted bell pepper and chickpeas. Drizzle with feta dressing and sprinkle with scallion greens. Cut any remaining lemon into wedges and serve on the side.

Serve shrimp or chicken atop bowls.

Chicken is fully cooked when internal temperature reaches 165º.

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