Spicy Harissa Chicken Bowls

🥘 Ingredients

• black
• bulgur wheat
  1 c
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• chopped chicken breast
  10 oz
• dill
  1 oz
• feta cheese
  1 c
• greek vinaigrette
  2 oz
• harissa powder
  1 tbsp
• mini cucumber
  1 unit
• olive oil
  2 tsp
• paper towels
• salt
  4 tsp
• tomato
  1 unit
• tunisian spice blend
  1 tbsp

🍳 Cookware

• small pot
• large pan
• large bowl

1. 

   1

   In a small pot , combine bulgur wheat , chicken stock concentrate , 1 cup water, ½ teaspoon of harissa powder (you'll use more later), and salt (we used ½ teaspoon). For 4 servings, use 2 cups water and 1 teaspoon harissa powder; we used 1 teaspoon salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the water has absorbed and the bulgur is tender, 12-15 minutes. Keep covered off the heat until ready to use in step 4.

   bulgur wheat: 1 c, chicken stock concentrate: 1 unit, harissa powder: 1 tbsp, salt: 4 tsp
2. 

   2

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

   mini cucumber: 1 unit, tomato: 1 unit, dill: 1 oz
3. 

   3

   Pat chopped chicken breast dry with paper towels ; season with tunisian spice blend , 1 teaspoon harissa powder, and a big pinch of salt and black pepper. Use the remaining harissa powder if making 4 servings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

   chopped chicken breast: 10 oz, paper towels, tunisian spice blend: 1 tbsp, black, olive oil: 2 tsp
4. 

   4

   Drain any excess liquid from the bulgur if necessary. Stir in ½ tablespoon of butter (1 tablespoon for 4 servings) until melted. Transfer to a large bowl along with the cucumber, tomato, half the feta cheese , 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 the tabbouleh between bowls and top with chicken. Top with remaining Greek vinaigrette and the remaining feta cheese. Serve.

   butter: 2 tbsp, feta cheese: 1 c, greek vinaigrette: 2 oz