Chicken Tabbouleh Bowls
with Cilantro & Creamy Feta Sauce
- Milk
- Wheat
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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
1 unit
Lemon
1 unit
Mini Cucumber
1 tablespoon
Harissa Powder
1 unit
Tomato
10 ounce
Chicken Cutlets
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
10 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh Mediterranean flavors, with some finding it deliciously balanced and others wanting more seasoning.
- Ease of prep: Several found it easy to make, though some noted it required more chopping and prep time than expected.
- Suggestions: Consider adding kalamata olives, using Greek yogurt instead of sour cream, and adjusting harissa to taste 🌶️.
- Leftovers: Some enjoyed it cold the next day; others found leftovers less appealing or dry.
- Portions: A few mentioned wanting more chicken or veggies; others found it satisfyingly filling.
Reviews from our home cooks
We would have trouble selecting our favorite of the 39 Hello Fresh meals we've enjoyed so far but the Chicken Tabbouleh Bowl would certainly be a contender. From the photo, we didn't expect a lot but were delighted with textures, flavors and ease of preparation. Simply delicious.
Good recipe. This was the first time we have eaten bulgur wheat and this was a good introduction. The chicken seasoning and prep was nicely done. The combination of tomatoes, cucumbers, feta and cilantro in the tabbouleh was very good.
Yum! However it was adequately described in the recipe what to do with the feta sauce. And the recipe referred to mixing dressing in with the bulgar wheat, however there was no dressing provided so it was confusing to figure out if it meant the feta sauce or not. And then the feta sauce was only referred to at the end to add to the top of the tabbouleh.
This was wonderful! We skipped the feta and made a garlic sauce instead, and it was nice that it was adjustable to our preferences. The harissa chicken was delightful and the tabbouleh was delicious.
This was fantastic! The mix of vegetables and bulgur was delicious and the feta sauce a great compliment! Spice blend was great on chicken but added more than recipe called for 😃
Tabbouleh is one of my favorite things in the world and I could eat it every day. This recipe was not bad at all and was easy to follow and tasted very fresh
Absolutely delicious, my favorite so far! That Persian cucumber in the tabbouleh really put it over the top for me with that crunch and the freshness of the feta sauce was a perfect compliment to the dish 10/10 !
This dish was a surprise hit! We had never had tabbouleh before and found it similar in grain with couscous and a chew similar to barley. I also think if the bulgur wheat was prepared ahead of time so you could serve the tabbouleh cold it would be even more delicious. We even noticed the difference in the quality of the feta cheese. The cheese we received had that feta bite. So much better than the previously served feta that had no taste whatsoever. I will definitely be ordering other dishes with bulgur wheat again in the future.
Love this! I accidentally overcooked the bulgur last time we did tabouleh but this time I just did the shorter end of the range and it was perfect! Accidentally used too much feta in the sauce but I had extra feta in the fridge to use in the tabouleh itself once I realized, and we just had extra yummy sauce to save!
Loved the tabbouleh but the chicken seemed like it needed a bigger variety of seasoning. Also the sauce was a bit odd with the addition of olive oil.
