Harissa Chicken Bulgur Bowls

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• chopped chicken breast
  20 oz
• cilantro
  ½ ounce
• cucumber
  1 unit
• feta cheese
  1 c
• harissa powder
  1 tbsp
• lemon
  2 unit
• olive oil
  1/3 c
• paper towels
• salt
  ½ teaspoon
• scallions
  4 unit
• sour cream
  3 tbsp
• tomato
  2 unit
• water
  1 c

🍳 Cookware

• small pot
• small bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Zest and quarter lemon . Trim and finely dice half the cucumber (all for 4 servings). Finely dice tomato . Trim and thinly slice scallions . Finely chop cilantro .

   lemon: 2 unit, cucumber: 1 unit, tomato: 2 unit, scallions: 4 unit, cilantro: ½ ounce
2. 

   2

   In a small pot , combine bulgur wheat , water , ½ tsp harissa powder , and ½ tsp salt . (For 4 servings, use 2 cups water, 1 tsp harissa powder, 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, ⏱️ 15 minutes (12-15 minutes). Keep covered off heat until ready to use in Step 5.

   bulgur wheat: 1 c, water: 1 c, harissa powder: 1 tbsp, salt: ½ teaspoon
3. 

   3

   Meanwhile, in a small bowl , combine sour cream , 2 TBSP feta cheese (4 TBSP for 4 servings), and a large drizzle of olive oil . (You'll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   sour cream: 3 tbsp, feta cheese: 1 c, olive oil: 1/3 c, black pepper
4. 

   4

   Pat chopped chicken breast * dry with paper towels . Season all over with ½ tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.) Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, ⏱️ 6 minutes . TIP: If chicken begins to brown too quickly, lower heat to medium.

   chopped chicken breast: 20 oz, paper towels
5. 

   5

   Meanwhile, squeeze juice from half the lemon into a large bowl . Whisk in lemon zest, 2 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use 4 TBSP olive oil and ½ tsp salt.) If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.
6. 

   6

   Divide bulgur salad between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side. **Chicken is fully cooked when internal temperature reaches 165°.**