Chicken Gyro Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• chicken cutlets
  20 oz
• chicken stock concentrate
  1 unit
• cooking oil
  4 tsp
• dill
  1 oz
• feta cheese
  1 c
• harissa powder
  1 tbsp
• hummus
  1 tbsp
• lemon
  1 unit
• mini cucumber
  1 unit
• olive oil
  2 tsp
• paper towels
• salt
  4 tsp
• shallot
  1 unit
• sour cream
  1 tbsp
• tomato
  1 unit
• za'atar spice
  1 tbsp

🍳 Cookware

• small bowl
• zester
• medium bowl
• small pot
• large pan
• cutting board
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel shallot ; thinly slice one half and mince remaining. Fill a small bowl with cold water; add sliced shallot and soak. (TIP: This helps mellow its sharp bite.) Dice tomato . Trim and dice mini cucumber . Zest (using a zester ) and quarter lemon . Pick and finely chop fronds from dill .

   shallot: 1 unit, tomato: 1 unit, mini cucumber: 1 unit, lemon: 1 unit, dill: 1 oz
2. 

   2

   Drain sliced shallot, discarding liquid; place in a medium bowl . Toss with tomato, cucumber, juice from half the lemon, a drizzle of olive oil , and 1 TBSP chopped dill (2 TBSP for 4 servings). Season with salt and black pepper .

   olive oil: 2 tsp, salt: 4 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes. Add bulgur wheat , 1 cup water, chicken stock concentrate , 1/2 tsp harissa powder (we sent more - use the rest as you like), and 1/2 tsp salt (for 4 servings, use 2 cups water, 1 tsp harissa, 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. Turn off heat; keep covered until ready to serve.

   cooking oil: 4 tsp, bulgur wheat: 1 c, chicken stock concentrate: 1 unit, harissa powder: 1 tbsp
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels ; season all over with 1/2 tsp za'atar spice (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the Za'atar Spice - we sent more.) 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. TIP: Work in batches if necessary. Transfer chicken to a cutting board . Once cool enough to handle, thinly slice crosswise.

   chicken cutlets: 20 oz, paper towels, za'atar spice: 1 tbsp
5. 

   5

   While chicken cooks, in a second small bowl , combine sour cream , half the feta cheese (all for 4 servings), and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, massage in package first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It's OK if the sauce isn't completely smooth.)

   sour cream: 1 tbsp, feta cheese: 1 c
6. 

   6

   Drain any excess liquid from bulgur; fluff with a fork. Season with salt and pepper to taste. Spread hummus on one side of each serving bowl. Serve bulgur next to hummus; top with chicken. Top hummus with salad (draining first). Drizzle everything with feta sauce. Garnish with remaining chopped dill if desired. Serve with remaining lemon wedges on the side.

   hummus: 1 tbsp