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Harissa Chicken Bowls

Harissa Chicken Bowls

over Tabbouleh with Feta & Greek Vinaigrette

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We’re big fans of the ubiquitous grain bowl in all its forms, but we have to admit: This one’s extra-special. This Middle Eastern-inspired version stars homemade tabbouleh—a salad made from chewy, nutty bulgur that’s studded here with cucumber, tomato, scallions, feta, and dill. On top, there’s smoky, harissa-spiced chicken and a drizzle of Greek vinaigrette. It doesn’t get much better than this!

Tags:Calorie SmartNo OvenSpicy
Allergens:WheatMilkEggs

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Bulgur Wheat

(ContainsWheat)

1 tablespoon

Harissa Powder

1 unit

Persian Cucumber

1 unit

Roma Tomato

¼ ounce

Dill

1 unit

Chicken Stock Concentrate

10 ounce

Chicken Breast Strips

½ cup

Feta Cheese

(ContainsMilk)

1.5 ounce

Greek Vinaigrette

(ContainsMilk, Eggs)

1 tablespoon

Tunisian Spice Blend

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber8 g
Protein40 g
Cholesterol135 mg
Sodium1310 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
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine bulgur, stock concentrate, 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 use in step 4.

2

• While bulgur cooks, wash and dry all produce. • Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill.

3

• Pat chicken* dry with paper towels; season with Tunisian Spice, 1 tsp harissa powder (be sure to measure), and a big pinch of salt and pepper. (Use remaining harissa powder for 4 servings.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

4

• Drain any excess liquid from bulgur if necessary. Stir in ½ TBSP butter (1 TBSP for 4 servings). Transfer to a large bowl along with cucumber, tomato, half the feta, and minced dill to taste (start with half and add more from there if desired). Toss with half the Greek vinaigrette. Taste and season with salt and pepper. • Divide tabbouleh between bowls and top with harissa chicken. Top with remaining Greek vinaigrette and remaining feta. Serve.