Harissa Chicken & Bulgur Lunch Bowl
Lunch · Moroccan · Ready in 25 min · Serves 2
Harissa-glazed chicken over herby bulgur with charred peppers and a yogurt drizzle. A meal-prep hero that reheats like it was planned that way.
Per serving
- Calories
- 520
- Protein
- 39 g
- Carbs
- 46 g
- Fat
- 17 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D1%
- B1228%
- Zinc25%
- Magnesium39%
- Omega-311%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Chicken breast, sliced
- 1.5 tbsp Harissa paste
- 120 g Fine bulgur
- 1 whole Red bell pepper
- 80 g Greek yogurt
- 1 tbsp Olive oil
- 3 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
- 0.5 tsp Salt
Method
- 1
Cover 120g fine bulgur and half the salt with 190ml boiling water, lid on, for 10 minutes while everything else cooks.
- 2
Slice the 1 red pepper into strips. Heat 1 tbsp olive oil over medium-high heat, cook 350g sliced chicken and the pepper strips for 8 minutes until browned, then stir through 1.5 tbsp harissa paste with the remaining salt for 2 minutes until glossy.
- 3
Fluff the bulgur with 1 tbsp lemon juice and 3 tbsp chopped parsley. Divide between 2 bowls, top with the harissa chicken and finish each with 40g Greek yogurt.
