Spicy Harissa Chicken Bowls with Tabbouleh and Feta

Grain bowls are a favorite for good reason-they’re hearty, versatile and packed with flavor. This version takes it up a notch with a homemade tabbouleh made from fluffy bulgur wheat, fresh cucumber, tomatoes, scallions and dill, all tossed with creamy feta cheese.

The star of the show is the harissa-spiced chicken, perfectly seasoned and cooked until golden. Drizzle everything with a tangy Greek vinaigrette for a finishing touch that ties all the flavors together. It’s a wholesome, satisfying meal that’s sure to become a regular in your dinner rotation.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the bulgur wheat with 1 cup of water and a pinch of salt. Microwave on high for 5 minutes, then let it sit covered for 5 minutes. Fluff with a fork.
2. While the bulgur cooks, pat the chicken dry and season with salt and pepper. In a small bowl, mix the harissa powder and Tunisian spice blend. Sprinkle the spice mixture over the chicken and toss to coat evenly.
3. Heat a large skillet over medium-high heat and add the cooking oil. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the butter and chicken stock concentrate. Stir to combine and scrape up any browned bits. Cook for 1 minute, then remove from heat.
5. Meanwhile, dice the cucumber and halve the grape tomatoes. Finely chop the dill. In a large bowl, combine the cooked bulgur, cucumber, tomatoes, dill and half of the feta cheese. Toss to combine. Season with salt and pepper to taste.
6. To serve, divide the tabbouleh between bowls. Top with the cooked chicken, drizzle with the Greek vinaigrette and sprinkle with the remaining feta cheese. Enjoy!
7. If desired, garnish with extra dill or a squeeze of lemon.

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 times accordingly.

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.

How can I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and tabbouleh gently before serving.