Chicken Gyro Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  ½ cup
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 tbsp
• cooking oil
  2 tbsp
• dill
  2 tbsp
• feta cheese
  2 oz
• harissa powder
  1 tsp
• hummus
  ½ cup
• lemon
  1 piece
• mini cucumber
  1 piece
• olive oil
  2 tbsp
• salt
  1 tsp
• shallot
  1 piece
• sour cream
  2 tbsp
• tomato
  2 pieces
• za'atar spice
  1 tsp

🍳 Cookware

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

1. 

   1

   Wash and dry produce. Halve and peel shallot ; thinly slice one half and mince the remaining. Fill a small bowl with cold water and add the sliced shallot to soak. Dice tomato . Trim and dice mini cucumber . Zest and quarter lemon . Pick and finely chop fronds from dill .

   shallot: 1 piece, tomato: 2 pieces, mini cucumber: 1 piece, lemon: 1 piece, dill: 2 tbsp
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. Season with salt and black pepper .

   olive oil: 2 tbsp, salt: 1 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 ⏱️ 2 minutes . Add bulgur wheat , 1 cup water, chicken stock concentrate , 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 . Turn off heat; keep covered until ready to serve.

   cooking oil: 2 tbsp, bulgur wheat: ½ cup, chicken stock concentrate: 1 tbsp, harissa powder: 1 tsp
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels; season all over with ½ tsp za'atar spice , salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 4 minutes per side. Transfer chicken to a cutting board. Once cool enough to handle, thinly slice crosswise.

   chicken cutlets: 8 oz, za'atar spice: 1 tsp
5. 

   5

   While chicken cooks, in a second small bowl , combine sour cream , half the feta cheese , and lemon zest to taste; mash together with a fork. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, feta cheese: 2 oz
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. Drizzle everything with feta sauce. Garnish with remaining chopped dill if desired. Serve with remaining lemon wedges on the side.

   hummus: ½ cup