.png)
.png)
.png)
Grilled Harissa-Spiced 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 tasty side and a lemony, garlicky yogurt drizzle finishes the plate off with some pizzazz!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
2.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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 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.
Divide bulgur between plates. Top with chicken. Drizzle lemon-garlic yogurt sauce over top.
