Chicken Gyro Bulgur Bowls

Name: Chicken Gyro Bulgur Bowls with Hummus, Tomato Cucumber Salad & Feta Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 4 tbsp Hummus; 2 tbsp Sour Cream; 1 unit Chicken Stock Concentrate; 1 Lemon; 1 Cucumber; 1 tbsp Harissa Powder; 1 Tomato; 10 oz Chicken Cutlets; 1/2 cup Bulgur Wheat; 1/4 oz Dill; 1 unit Shallot; 1 tbsp Za'atar Spice; tsp Black Pepper, tsp; 2 tsp Salt, tsp; 1 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp

with Hummus, Tomato Cucumber Salad & Feta Sauce

By Recipe0 System

Hummus and pita chips go together like… well, hummus and pita chips! And while they may be a great pairing, we firmly believe that hummus is destined for bigger and better things. Case in point: this delicious, layered bowl. It starts with a base of creamy hummus and chewy bulgur, then it’s piled with za’atar-spiced chicken, lemony chopped salad, tangy feta sauce, and a sprinkle of fresh dill. This mix of vibrant, crunchy, creamy, and savory components is sure to satisfy. Beat that, chips!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
4 tbsp Hummus
2 tbsp Sour Cream
1 unit Chicken Stock Concentrate
1 Lemon
1 Cucumber
1 tbsp Harissa Powder
1 Tomato
10 oz Chicken Cutlets
1/2 cup Bulgur Wheat
1/4 oz Dill
1 unit Shallot
1 tbsp Za'atar Spice
tsp Black Pepper, tsp
2 tsp Salt, tsp
1 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve and peel shallot; thinly slice one half and mince remaining. Fill a small bowl with cold water; add sliced shallot and soak. (TIP: This helps mellow its sharp bite.) Dice tomato. Trim and dice cucumber. Zest and quarter lemon. Pick and finely chop fronds from dill.
2

Drain sliced shallot, discarding liquid; place in a medium bowl. Toss with tomato, cucumber, juice from half the lemon, a drizzle of olive oil, and 1 TBSP chopped dill (2 TBSP for 4 servings). Season with salt and pepper.
3

Heat a drizzle of oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes.

Add bulgur, 1 cup water, stock concentrate, ½ tsp harissa powder (we sent more—use the rest as you like), and ½ tsp salt (for 4 servings, use 2 cups water, 1 tsp harissa, 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.

Turn off heat; keep covered until ready to serve.
4

Meanwhile, pat chicken* dry with paper towels; season all over with ½ tsp Za’atar Spice (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the Za’atar Spice—we sent more.)

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Work in batches if necessary.

Transfer chicken to a cutting board. Once cool enough to handle, thinly slice crosswise.
5

While chicken cooks, in a second small bowl, combine sour cream, half the feta (all for 4 servings), and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, massage in package first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s OK if the sauce isn’t completely smooth.)
6

Drain any excess liquid from bulgur; fluff with a fork. Season with salt and pepper to taste.

Spread hummus on one side of each serving bowl. Serve bulgur next to hummus; top with chicken. Top hummus with salad (draining first). Drizzle everything with feta sauce. Garnish with remaining chopped dill if desired. Serve with remaining lemon wedges on the side.

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