Spicy Bulgur & Organic Chicken Bowls

🥘 Ingredients

• Tunisian spice blend
  1 tbsp
• black pepper
  2 tsp
• bulgur wheat
  1 c
• butter
  2 tbsp
• carrot
  18 oz
• chili flakes
  1 tsp
• cilantro
  ½ ounce
• cooking oil
  2 tsp
• dried apricots
  2 oz
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• harissa powder
  0.45 tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• organic chicken cutlets
  24 oz
• pistachios
  1 oz
• salt
  2 tsp
• sour cream
  6 tbsp
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl
• large pan
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of olive oil , ¼ tsp harissa powder (½ tsp for 4 servings; we sent more), salt , and black pepper . TIP: For easy cleanup, line your baking sheet with foil or parchment paper. Roast on top rack, tossing halfway through, until browned and tender, 15-20 minutes.

   carrot: 18 oz, olive oil, harissa powder: 0.45 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small pot , combine bulgur wheat , veggie stock concentrate , half the garlic powder , 1 cup water (2 cups for 4 servings), a big pinch of salt , and black pepper . Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.

   bulgur wheat: 1 c, veggie stock concentrate: 4 unit, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While bulgur cooks, finely chop cilantro . Zest and quarter lemon . Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes crosswise. Roughly chop pistachios .

   cilantro: ½ ounce, lemon: 1 unit, zucchini: 2 unit, grape tomatoes: 8 oz, pistachios: 1 oz
4. 

   4

   In a small bowl , combine cilantro , 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice, chili flakes to taste, and as much remaining garlic powder as you like. Season with salt and black pepper . In a separate small bowl , combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper. Pat organic chicken cutlets dry with paper towels; season with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook until cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

   cilantro, olive oil: 3 tbsp, lemon, chili flakes: 1 tsp, garlic powder, salt, black pepper, sour cream: 6 tbsp, organic chicken cutlets: 24 oz, cooking oil: 2 tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini (already cut); cook, stirring, until lightly browned, 4-6 minutes (6-8 minutes for 4 servings). Add grape tomatoes (halved), half the Tunisian spice blend (all for 4), and a pinch of salt ; cook until tomatoes are slightly softened, 2-3 minutes. Season with salt and pepper. Turn off heat. Use the same pan used for chicken here.

   cooking oil, zucchini, grape tomatoes, Tunisian spice blend: 1 tbsp, salt
6. 

   6

   Drain any excess water from bulgur wheat if necessary; fluff with a fork. Stir in dried apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and black pepper to taste. Divide bulgur between bowls and top with roasted carrot and veggies. Top with pistachios . Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side. Slice organic chicken cutlets crosswise; serve atop bowls.

   bulgur wheat, dried apricots: 2 oz, butter: 2 tbsp, salt, black pepper, carrot, pistachios, chili flakes, lemon, organic chicken cutlets