---
title: Spicy Harissa Chicken Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-harissa-chicken-bowls-6203c5a400045f77c82970f5
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens: [Milk, Eggs, Wheat]
tags: [Spicy, Calorie Smart, Carb Smart, Mediterranean, Grain Bowl]
rating: 4.5
rating_count: 15700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique, flavorful spices, especially the harissa
  - theme: Ease of prep
    text: Quick and easy to make, though some struggled with small chicken pieces
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Bulgur/spicy-harissa-chicken-bowls.avif"
---

@feta cheese{½%cup}
@chopped chicken breast{1%lb}
@chicken stock concentrate{1%tbsp}
@greek vinaigrette{2%tbsp}
@mini cucumber{1%unit}
@harissa powder{1½%tsp}
@tomato{1%unit}
@bulgur wheat{1%cup}
@dill{2%tbsp}
@tunisian spice blend{1%tsp}
@salt{1%tsp}
@cooking oil{1%tbsp}
@butter{½%tbsp}
@black pepper{to%taste}

In a #small pot{}, combine bulgur wheat, chicken stock concentrate, 1 cup water, ½ tsp harissa powder, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ~{15%minutes}. Keep covered off heat until ready to use.

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

Pat chopped chicken breast dry with paper towels; season with tunisian spice blend, 1 tsp harissa powder, and a big pinch of salt and black pepper. Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through ~{5%minutes}.

Drain any excess liquid from bulgur if necessary. Stir in ½ tbsp butter until melted. Transfer to a #large bowl{} along with cucumber, tomato, half the feta cheese, and minced dill to taste. 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.