Spicy Harissa Chicken Bowls
over Tabbouleh with Feta & Greek Vinaigrette
We’re big fans of the ubiquitous grain bowl in all its forms, but we have to admit: This one’s extra-special. This version stars homemade tabbouleh—a grain salad with cucumber, tomato, scallions, feta, and dill studded throughout bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads and bowls, like this one. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. Topping the bowl, there’s smoky, harissa-spiced chicken and a drizzle of Greek vinaigrette. It doesn’t get much better than this!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Bulgur Wheat
(Contains Wheat)
1 tablespoon
Harissa Powder
1 unit
Persian Cucumber
1 unit
Roma Tomato
¼ ounce
Dill
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Breast Strips
½ cup
Feta Cheese
(Contains Milk)
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (you’ll use more later), and salt (we used ½ 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 use in step 4.
• While bulgur cooks, wash and dry produce. • Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill.
• Pat chicken* dry with paper towels; season with Tunisian Spice, 1 tsp harissa powder (be sure to measure), and a big pinch of salt and pepper. (Use remaining harissa powder for 4 servings.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Drain any excess liquid from bulgur if necessary. Stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. Transfer to a large bowl along with cucumber, tomato, half the feta, and minced dill to taste (start with half and add more from there if desired). Toss with half the Greek vinaigrette. Taste and season with salt and pepper. • Divide tabbouleh between bowls and top with harissa chicken. Top with remaining Greek vinaigrette and remaining feta. Serve.
