---
title: Spicy Bulgur & Organic Chicken Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/spicy-bulgur-and-organic-chicken-bowls-6424736e96fa2f2f2f0f22df}
servings: 2
prep_time: "10 minutes"
cook_time: "25 minutes"
time_required: "35 minutes"
difficulty: Hard
allergens: [Milk, Tree Nuts, Wheat]
tags: [Protein Smart, Spicy, Sodium Smart]
rating: 5.0
rating_count: 6
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/spicy-bulgur-organic-chicken-bowls.avif"
---
Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Prep remaining items: pat @organic chicken cutlets{6%oz} dry, peel and grate @carrot{1%unit}, and measure @sour cream{2%tbsp}, @harissa powder{½%tsp}, and @tunisian spice blend{1%tbsp}.

Meanwhile, in a #small pot{}, combine @bulgur wheat{½%cup}, @veggie stock concentrate{1%unit}, half the @garlic powder{½%tsp}, 1 cup water, a big pinch of @salt{1%pinch}, and @black pepper{1%pinch}. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender ~{12-15%minutes}.

While bulgur cooks, finely chop @cilantro{1%bunch}. Zest and quarter @lemon{1%unit}. Trim and quarter @zucchini{1%unit} lengthwise; cut crosswise into ½-inch-thick pieces. Halve @grape tomatoes{½%cup} crosswise. Roughly chop @pistachios{2%tbsp}.

In a #small bowl{}, combine cilantro, 1½ tbsp @olive oil{3%tbsp}, a squeeze of lemon juice, @chili flakes{½%tsp} to taste, and as much remaining garlic powder as you like. Season with salt and pepper.

Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add zucchini; cook, stirring, until lightly browned ~{4-6%minutes}.

Drain any excess water from bulgur if necessary; fluff with a fork. Stir in @dried apricots{2%tbsp} and 1 tbsp @butter{2%tbsp}. Season with salt and pepper to taste.