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Grilled Harissa-Spiced Chicken Tenders

Grilled Harissa-Spiced Chicken Tenders

with Veggie Bulgur and Lemon-Garlic Yogurt Sauce

Grill
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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 tasty side and a lemony, garlicky yogurt drizzle finishes the plate off with some pizzazz!

Tags:Discovery
Allergens:Milk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken 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

(ContainsMilk/Lait)

1 tsp

Dill-Garlic Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber7 g
Protein50 g
Cholesterol135 mg
Sodium990 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Zester
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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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 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add Dill-Garlic Spice Blend, 3/4 cup water and 1/4 tsp salt (dbl both for 4 ppl) 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.

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 lemon juice, 3 tbsp water, 1/2 tsp sugar (dbl all for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add more water, 1 tbsp at a time, until you reach desired your drizzling consistency!) Season with salt and pepper, to taste, then stir to combine. Set aside. Pat chicken dry with paper towels. Add chicken, 1 tbsp oil (dbl for 4 ppl) and Harissa Spice Blend to a large bowl. Season with salt and pepper, then flip chicken to coat.

3

Add peppers and 1 tbsp oil (dbl for 4 ppl) 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.

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.**

5

Cut peppers into 1/2-inch pieces. Add peppers, cucumbers, remaining garlic, 1 tbsp oil and 1/2 tbsp lemon juice (dbl both for 4 ppl) to the pot with bulgur. Season with pepper, to taste, then stir to combine.

6

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