Za’atar Chicken Bowls with Bulgur, Hummus and Feta Sauce

These vibrant chicken bowls bring together all the best flavors of a Greek-inspired gyro in a hearty, satisfying format. A base of creamy hummus and chewy bulgur wheat is topped with za’atar-spiced chicken, a bright tomato cucumber salad and a tangy feta sauce. Every bite offers a mix of textures and tastes – crunchy, creamy, savory and fresh.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients to create a meal that feels special. The za’atar seasoning adds an earthy, herbal note that pairs beautifully with the cool feta sauce and crisp vegetables. Serve it as a bowl or alongside warm pita for a complete feast.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the bulgur: In a small pot, bring 1 cup water and a pinch of salt to a boil. Add bulgur, reduce heat to low, cover and simmer for 12-15 minutes until tender. Drain any excess water and fluff with a fork.
2. Prepare the chicken: Pat chicken cutlets dry and season with za’atar spice, a pinch of salt and pepper. In a skillet over medium-high heat, add 2 tsp cooking oil. Cook chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Let rest, then slice.
3. Make the feta sauce: In a small bowl, crumble feta cheese. Add sour cream, chicken stock concentrate and a squeeze of lemon juice. Mix until combined. Season with pepper to taste.
4. Prepare the salad: Dice tomato and cucumber into small pieces. Finely chop shallot and dill. Combine in a bowl with a drizzle of olive oil, a squeeze of lemon and salt to taste.
5. Assemble bowls: Divide hummus between serving bowls and spread it on the bottom. Add a scoop of cooked bulgur. Top with sliced chicken, tomato cucumber salad and a drizzle of feta sauce. Garnish with extra dill if desired.

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 make this dish vegetarian?

Replace the chicken with roasted chickpeas or tofu seasoned with za’atar. The rest of the ingredients are already vegetarian.

Can I prepare the components ahead of time?

Absolutely. Cook the bulgur, make the feta sauce and chop the salad ingredients up to a day in advance. Cook the chicken fresh for best texture.