Harissa Spiced Chicken Bowls with Tabbouleh and Feta

Grain bowls are a favorite for good reason: they’re versatile, satisfying and packed with flavor. This version features homemade tabbouleh-a refreshing grain salad made with bulgur, cucumber, tomato, scallions, feta and dill. Bulgur is a hearty whole grain that becomes light and fluffy when cooked, making it the perfect base for saucy toppings. It’s also a nutritional powerhouse, rich in fiber, iron and calcium, with fewer calories than white rice.

On top of the tabbouleh, we pile smoky harissa-spiced chicken and drizzle it all with a tangy Greek vinaigrette. The combination of warm spiced chicken, cool herby salad and creamy feta is simply irresistible. This bowl is a complete meal that’s as healthy as it is delicious.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView 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

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine bulgur, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat, cover and simmer until tender, about 10-12 minutes. Drain any excess water and fluff with a fork.
2. While bulgur cooks, dice the tomato and cucumber into small pieces. Finely chop the dill. Crumble the feta cheese.
3. In a medium bowl, combine cooked bulgur, tomato, cucumber, dill and half the feta. Season with salt to taste and set aside.
4. Pat chicken dry and season with harissa powder, Tunisian spice blend and a pinch of salt.
5. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
6. In a small bowl, whisk together chicken stock concentrate and 2 tablespoons water. Add to the skillet along with butter. Stir until butter melts and sauce thickens slightly, about 1 minute.
7. To serve, divide tabbouleh between bowls. Top with harissa chicken, drizzle with Greek vinaigrette and sprinkle with remaining feta. Enjoy!

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous work well as substitutes, though cooking times may vary.

How do I store leftovers?

Store the tabbouleh and chicken separately in airtight containers in the refrigerator for up to 3 days.

Is this recipe gluten-free?

No, bulgur contains wheat. For a gluten-free version, use quinoa or rice.