Chicken Gyro Bulgur Bowls
with Hummus, Tomato Cucumber Salad & Feta Sauce
- Milk
- Sesame
- Wheat
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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
4 tablespoon
Hummus
(Contains: Sesame)
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Mini Cucumber
1 tablespoon
Harissa Powder
1 unit
Tomato
10 ounce
Chicken Cutlets
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Dill
1 unit
Shallot
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.)
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blend of Mediterranean flavors, with some finding the za'atar chicken and feta sauce especially delicious 🍲.
- Ease of prep: Several found it easy to make, though some noted it took longer than expected to prepare.
- Suggestions: Consider adding pita bread; some wanted more hummus and vegetables for better balance.
- Portions: A few found the portions small, particularly the chicken and hummus amounts.
- Spice level: Some were surprised by the heat; consider adjusting harissa powder to taste.
