Chicken Gyro Bulgur Bowls
with Hummus, Tomato Cucumber Salad & Feta Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Roma Tomato
1 unit
Persian Cucumber
1 unit
Lemon
¼ ounce
Dill
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
1 tablespoon
Za'atar Spice
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Hummus
(Contains: Sesame)
1 tablespoon
Harissa Powder
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
