Chicken Tabbouleh Bowls
with Cilantro & Creamy Feta Sauce
We’re big fans of the ubiquitous grain bowl, but we have to admit: This one’s extra special. It’s a one-bowl feast that’s positively bursting with Middle Eastern–inspired flavors. The base is cucumber, tomato, scallions, cilantro, and feta with lemony bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. Topping the bowl, there’s harissa-spiced chicken and a drizzle of creamy feta sauce. It doesn’t get much better than this!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Lemon
½ cup
Bulgur Wheat
(Contains Wheat)
1 tablespoon
Harissa Powder
1.5 tablespoon
Sour Cream
(Contains Milk)
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.
• In a small pot, combine bulgur, 1 cup water, 1⁄2 tsp harissa powder (you’ll use more later), and 1⁄2 tsp salt. (For 4 servings, use 2 cups water, 1 tsp harissa powder, and 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.
• Meanwhile, in a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (You’ll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Pat chicken* dry with paper towels. Season all over with 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.) • Heat a large drizzle of olive oil in a medium pan (use a large pan for 4) over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium. • Transfer to a cutting board to rest, 5 minutes.
• Meanwhile, squeeze juice from half a lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and 1⁄4 tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and 1⁄2 tsp salt.) • If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.
• Thinly slice chicken crosswise. • Divide tabbouleh between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
