Spice Market Organic Chicken & Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• chicken cutlets
  24 oz
• dill
  1/2 oz
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• lemon
  2 unit
• mini cucumber
  4 unit
• olive oil (divided)
  1 tbsp
• salt (divided)
  4 tsp
• shallot
  2 unit
• shawarma spice blend
  2 tbsp
• sumac
  2 tsp
• turkish spice blend
  1 tbsp
• water
  1 c
• yogurt
  1/2 c

🍳 Cookware

• box grater
• medium bowl
• small pot
• large pan

1. 

   1

   Wash and dry produce. Grate mini cucumber on the largest holes of a box grater over a small bowl. Thinly slice any remaining cucumber into rounds. Zest and quarter lemon . Pick and roughly chop fronds from dill . Halve, peel, and thinly slice shallot ; place in a medium bowl and cover with cold water. Halve grape tomatoes .

   mini cucumber: 4 unit, lemon: 2 unit, dill: 1/2 oz, shallot: 2 unit, grape tomatoes: 8 oz
2. 

   2

   In a small pot , combine bulgur wheat , turkish spice blend , water , and 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.

   bulgur wheat: 1 c, turkish spice blend: 1 tbsp, water: 1 c, salt: 4 tsp (divided)
3. 

   3

   Drain any excess liquid from the grated cucumber. To the bowl with grated cucumber, add yogurt , garlic powder , half the dill, a good squeeze of lemon juice, olive oil , black pepper , and salt. Stir to combine. Refrigerate until ready to serve.

   yogurt: 1/2 c, garlic powder: 2 tsp, olive oil: 1 tbsp (divided), black pepper: 1 tsp
4. 

   4

   Drain the shallot and return it to its bowl. Add sliced cucumber, tomatoes, sumac , remaining dill, a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper. Toss to combine and set aside.

   sumac: 2 tsp
5. 

   5

   Pat chicken cutlets dry with paper towels. Season all over with shawarma spice blend , salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a cutting board and let rest ⏱️ 5 minutes .

   chicken cutlets: 24 oz, shawarma spice blend: 2 tbsp
6. 

   6

   Slice the chicken crosswise. Fluff bulgur with a fork and season with salt and pepper. Divide bulgur between bowls. Top with chicken and the tomato-cucumber salad in separate sections. Drizzle chicken with the creamy cucumber dill sauce and serve with remaining lemon wedges alongside.