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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Tenders
1 tbsp
Harissa Spice Blend
1 unit(s)
Garlic, cloves
66 g
Mini Cucumber
160 g
Sweet Bell Pepper
1 unit(s)
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*
Nutrition Values
Utensils
Instructions
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 from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
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.
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.
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.**
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.
Divide bulgur between plates. Top with grilled chicken. Drizzle lemon-garlic yogurt sauce over top.
