Harissa Chicken Bulgur Bowls

Name: Harissa Chicken Bulgur Bowls with Cilantro & Creamy Feta Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 tbsp Sour Cream; 1/2 cup Feta Cheese; 10 oz Chicken Breast; 1 Lemon; 1 tbsp Harissa Powder; 1 Tomato; 2 unit Scallions; 1/2 cup Bulgur Wheat; 1/4 oz Cilantro; 1 Cucumber; 10 tsp Olive Oil, 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 bursting with Middle Eastern–inspired flavors. The base is cucumber, tomato, scallions, cilantro, and feta with lemony bulgur—a hearty whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Topping the bowl—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 1/2 tbsp Sour Cream
1/2 cup Feta Cheese
10 oz Chicken Breast
1 Lemon
1 tbsp Harissa Powder
1 Tomato
2 unit Scallions
1/2 cup Bulgur Wheat
1/4 oz Cilantro
1 Cucumber
10 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Zest and quarter lemon. Trim and finely dice half the cucumber (all for 4 servings). 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 until ready to use in Step 5.
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 drizzle of olive 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. TIP: If chicken begins to brown too quickly, lower heat to medium.
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 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 bulgur salad 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 165°.

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