Harissa Chicken Bowls with Bulgur, Cucumber and Creamy Feta Sauce

These harissa-spiced chicken bowls are a one-bowl feast bursting with Middle Eastern-inspired flavors. The base is a refreshing mix of cucumber, tomato, scallions, cilantro and feta over lemony bulgur-a hearty whole grain. Topped with harissa-spiced chicken and a drizzle of creamy feta sauce, this dish is both satisfying and vibrant.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The spicy harissa chicken pairs beautifully with the cool, creamy feta sauce and the bright, herby salad. Each bite offers a wonderful balance of textures and flavors.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook bulgur according to package directions; drain if needed and fluff with a fork. Stir in a squeeze of lemon juice and a pinch of salt.
2. While bulgur cooks, prepare the creamy feta sauce: In a small bowl, mash feta cheese with a fork, then stir in sour cream and a tablespoon of water until smooth. Season with black pepper.
3. Dice the cucumber and tomato. Thinly slice the scallions. Chop the cilantro leaves and tender stems. Combine all in a bowl, add a drizzle of olive oil, a squeeze of lemon and salt to taste.
4. Season the chopped chicken breast with harissa powder, salt and pepper. Heat 1-2 teaspoons olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 5-7 minutes.
5. To serve, divide the lemony bulgur between bowls. Top with the cucumber-tomato salad and harissa chicken. Drizzle with creamy feta sauce and garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or rice. Adjust cooking time accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and bulgur before assembling.

Is this recipe spicy?

Harissa powder adds moderate heat. For less spice, reduce the amount or use a mild chili powder.