Chicken Tabbouleh Bowls

Name: Chicken Tabbouleh Bowls with Cilantro & Creamy Feta Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 2 tbsp Sour Cream; 1 Lemon; 1 Cucumber; 1 tbsp Harissa Powder; 1 Tomato; 10 oz Chicken Cutlets; 2 unit Scallions; 1/2 cup Bulgur Wheat; 1/4 oz Cilantro; 10 tsp Olive Oil, tsp; tsp Black Pepper, tsp; 3 tsp Salt, tsp

with Cilantro & Creamy Feta Sauce

By Recipe0 System

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-inspried flavors. The base is a lemony bulgur salad with cucumber, tomato, scallions, cilantro, and feta. On top, there’s harissa-spiced chicken and a drizzle of creamy feta sauce. It doesn’t get much better than this!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
2 tbsp Sour Cream
1 Lemon
1 Cucumber
1 tbsp Harissa Powder
1 Tomato
10 oz Chicken Cutlets
2 unit Scallions
1/2 cup Bulgur Wheat
1/4 oz Cilantro
10 tsp Olive Oil, tsp
tsp Black Pepper, tsp
3 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.
2

In a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and ½ 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.
3

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.
4

Pat chicken* dry with paper towels. Season all over with ½ 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 for 5 minutes, then thinly slice crosswise.
5

Meanwhile, squeeze juice from half the lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and ½ 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.
6

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.

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