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Greek Goddess Chicken & Bulgur Bowls
Greek Goddess Chicken & Bulgur Bowls

Greek Goddess Chicken & Bulgur Bowls

with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad

Recipe Development Team
Recipe Development TeamPublished on December 14, 2022

This Greek-inspired grain-bowl stars roasted chickpeas and onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and salty feta cheese over bulgur—a hearty-yet-fluffy whole grain and longtime staple of both Middle Eastern and Mediterranean cuisines. Adding a final flourish are smoky, harissa-infused hummus and chopped dill, completing this un-bowl-ievable meal.

Tags:
Spicy
Allergens:
Milk
Wheat
Eggs
Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Chickpeas

1 tablespoon

Harissa Powder

1 unit

Mini Cucumber

¼ ounce

Dill

½ cup

Feta Cheese

(Contains: Milk)

1 unit

Red Onion

½ cup

Bulgur Wheat

(Contains: Wheat)

4 ounce

Grape Tomatoes

1.5 ounce

Greek Vinaigrette

(Contains: Milk, Eggs)

½ cup

Hummus

(Contains: Sesame)

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories1030 kcal
Fat46 g
Saturated Fat10 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber16 g
Protein57 g
Cholesterol135 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Strainer
Baking Sheet
Large Pan
Small pot
Medium Bowl
Small Bowl

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.

Roast Onion & Chickpeas
2

• Toss sliced onion and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.

Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. 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. Transfer to a cutting board to rest.

Cook Bulgur
3

• Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 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 serve.

Make Salad
4

• While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomatoes, half the minced dill, half the Greek vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining onion. Season with salt and pepper.

Season Bulgur & Hummus
5

• Drain any excess water from bulgur; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.

Serve
6

• Using the back of a spoon, spread hummus on one side of each serving bowl. Divide bulgur between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.

Thinly slice chicken or organic chicken crosswise; serve atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.

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