Harissa Chicken Bowls with Lemony Bulgur and Creamy Feta Sauce

This vibrant bowl brings together tender harissa-spiced chicken, a refreshing lemony bulgur salad and a creamy feta sauce for a satisfying meal. The bulgur is tossed with cucumber, tomato, scallions and cilantro, then topped with perfectly cooked chicken cutlets and a drizzle of tangy feta sauce.

It’s a balanced, flavor-packed dish that’s easy to prepare and perfect for a weeknight dinner. The combination of warm spices, fresh herbs and creamy cheese makes every bite delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

10 ounce Chicken CutletsView 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

10 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the bulgur wheat with 1 cup of boiling water and a pinch of salt. Cover and let sit for 15 minutes until tender. Drain any excess water if needed.
2. While the bulgur soaks, prepare the feta sauce: In a small bowl, crumble the feta cheese and mix with sour cream. Zest and juice half the lemon, then add to the feta mixture. Stir until well combined. Season with a pinch of black pepper. Set aside.
3. Cut the remaining lemon into wedges for serving. Dice the tomato and cucumber into small cubes. Thinly slice the scallions. Roughly chop the cilantro leaves.
4. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the harissa powder, rubbing it in evenly.
5. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 2 minutes, then slice against the grain.
6. In a large bowl, combine the cooked bulgur, diced tomato, cucumber, scallions and most of the cilantro. Drizzle with the remaining olive oil and a squeeze of lemon juice. Toss to combine. Season with salt and pepper to taste.
7. Divide the bulgur salad between serving bowls. Top with sliced chicken and drizzle with the creamy feta sauce. Garnish with the remaining cilantro and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or brown 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 serving.

Is this recipe gluten-free?

No, bulgur wheat contains gluten. For a gluten-free version, use quinoa or rice and ensure all other ingredients are gluten-free.