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Grilled Harissa Chicken Tenders
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Grilled Harissa Chicken Tenders

Grilled Harissa Chicken Tenders

with Veggie Bulgur and Lemon-Garlic Yogurt Sauce

Earthy and warm harissa-coated chicken tenders get fire-licked on the grill for that irresistible smoky profile we missed all winter long. Lightly charred sweet peppers grilled alongside the chicken get chopped and tossed with nutty bulgur for a tasty side and a lemony, garlicky yogurt drizzle finishes the plate off with some pizzazz!

Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

1 tbsp

Harissa Spice Blend

1 unit

Garlic, cloves

66 g

Mini Cucumber

160 g

Sweet Bell Pepper

1 unit

Lemon

100 mL

Greek Yogurt

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

½ cup

Bulgur Wheat

(Contains Wheat)

Not included in your delivery

3 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories620 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber5 g
Protein46 g
Cholesterol125 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Zester
Small Bowl
Medium Bowl

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat.Garlic Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Add Dill-Garlic Spice Blend, 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

Prep and make yogurt sauce
2

Meanwhile, quarter pepper lengthwise, then remove core. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Peel, then mince or grate garlic. Add yogurt, lemon zest, 2 tsp (4 tsp) lemon juice, 3 tbsp (6 tbsp) water, 1/2 tsp (1 tsp) sugar and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add more water, 1 tbsp at a time, until you reach desired drizzling consistency!) Season with salt and pepper, then stir to combine. Set aside. Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Harissa Spice Blend to a large bowl. Season with salt and pepper, then flip chicken to coat.

Grill veggies
3

Add peppers and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Add peppers to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 6-8 min.

Grill chicken
4

When peppers are halfway done, add chicken to the other side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 2-3 min per side.**

Finish bulgur
5

Cut peppers into 1/2-inch pieces. Add peppers, cucumbers, remaining garlic, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) lemon juice to the pot with bulgur. Season with pepper, to taste, then stir to combine.

Finish and serve
6

Divide bulgur between plates. Top with chicken. Drizzle lemon-garlic yogurt sauce over top.

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