Spicy Bulgur & Organic Chicken Bowls

🥘 Ingredients

• black pepper
  1 pinch
• bulgur wheat
  ½ cup
• butter
  2 tbsp
• carrot
  1 unit
• chili flakes
  ½ tsp
• cilantro
  1 bunch
• cooking oil
  1 tsp
• dried apricots
  2 tbsp
• garlic powder
  ½ tsp
• grape tomatoes
  ½ cup
• harissa powder
  ½ tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• organic chicken cutlets
  6 oz
• pistachios
  2 tbsp
• salt
  1 pinch
• sour cream
  2 tbsp
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Prep remaining items: pat organic chicken cutlets dry, peel and grate carrot , and measure sour cream , harissa powder , and tunisian spice blend .

   organic chicken cutlets: 6 oz, carrot: 1 unit, sour cream: 2 tbsp, harissa powder: ½ tsp, tunisian spice blend: 1 tbsp
2. 

   2

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

   bulgur wheat: ½ cup, veggie stock concentrate: 1 unit, garlic powder: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   While bulgur cooks, finely chop cilantro . Zest and quarter lemon . Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes crosswise. Roughly chop pistachios .

   cilantro: 1 bunch, lemon: 1 unit, zucchini: 1 unit, grape tomatoes: ½ cup, pistachios: 2 tbsp
4. 

   4

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

   olive oil: 3 tbsp, chili flakes: ½ tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until lightly browned ⏱️ 4-6 minutes .

   cooking oil: 1 tsp
6. 

   6

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

   dried apricots: 2 tbsp, butter: 2 tbsp