Greek Goddess Chicken & Bulgur Bowls
with Chickpeas, Harissa Hummus & Cucumber Feta Salad
There are so many reasons why we love a grain bowl… but the main one? We get to enjoy our favorite veggies, proteins, cheeses, and sauces, all at the same time. This Greek inspired version stars one of our favorite ancient grains—chewy, nutty bulgur—topped with roasted chickpeas and shallot, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and salty feta cheese. Smoky, harissa-infused hummus and a chopped dill garnish complete this un-bowl-ievable meal.
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
Chickpeas
1 tablespoon
Harissa Powder
1 unit
Mini Cucumber
¼ ounce
Dill
½ cup
Feta Cheese
(Contains Milk)
1 unit
Shallot
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Tomato
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
½ cup
Hummus
(Contains Sesame)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice 3⁄4 of the shallot (you’ll use the remaining shallot in step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.
Pat chicken* or trout* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or trout (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook trout until skin is crisp, 5-6 minutes, then flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a cutting board.
• Toss sliced shallot 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 sheets; roast on top and middle racks.) • Roast on top rack until shallot is softened and chickpeas are lightly browned, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, in a small pot, combine bulgur, 1 cup water, 1⁄2 tsp harissa powder (you’ll use more later), and salt (we used 1⁄2 tsp). (For 4 servings, use 2 cups water and 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 serve.
• While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Dice tomato. Very thinly slice remaining shallot. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomato, half the minced dill, half the Greek vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining shallot. Season with salt and pepper.
• Drain any excess water from bulgur; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. (Taste the hummus and add more harissa powder if you like things spicy.)
• Using the back of a spoon, spread hummus on one side of each serving bowl. Divide bulgur between bowls. • Arrange roasted shallot and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.
Slice chicken crosswise (skip slicing trout!); serve chicken or trout atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
