Harissa Chicken Bulgur Bowls: Cilantro & Creamy Feta Sauce

🥘 Ingredients

• bulgur wheat
  ¾ cup
• chopped chicken breast
  8 oz
• cilantro
  ½ cup
• cucumber
  1 unit
• feta cheese
  ¼ cup
• harissa powder
  1½ tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• scallions
  2 unit
• sour cream
  2 tbsp
• tomato
  1 unit
• water
  1 c

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve and very thinly slice half the cucumber . Finely dice tomato . Trim and thinly slice scallions . Finely chop cilantro and reserve half. Zest and quarter lemon .

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

   2

   In a small pot , combine bulgur wheat , water , ½ tsp harissa powder , and ½ tsp salt. Bring to a boil, cover, and reduce to a low simmer. Cook until water has been absorbed and bulgur is tender, ⏱️ 12 minutes . Keep covered off heat until ready to use.

   bulgur wheat: ¾ cup, water: 1 c, harissa powder: 1½ tsp
3. 

   3

   Meanwhile, in a small bowl , combine sour cream , 2 tbsp feta cheese , and a large drizzle of olive oil . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp, feta cheese: ¼ cup, olive oil: 3 tbsp
4. 

   4

   Pat chopped chicken breast dry with paper towels. Season all over with ½ tsp harissa powder, salt, and pepper. 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, ⏱️ 5 minutes .

   chopped chicken breast: 8 oz
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. 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.