Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
80th pctl
More protein than 80% of 1,366 meals
Protein density
7.1g /100cal
Leaner than 91% of meals
vs Poultry average
15% lighter
This690
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Mini Cucumber
Tomato
Scallions
Cilantro
Lemon
Bulgur Wheat
Harissa Powder
Sour Cream
Feta Cheese
Chicken Cutlets
Salt
Pepper
Olive Oil
How to make it
1
• Wash and dry produce.
• Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.
2
• In a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and ½ tsp salt. (For 4 servings, use 2 cups water, 1 tsp harissa powder, and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
• Keep covered off heat until ready to use in step 5.
3
• Meanwhile, in a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (You’ll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. PRO TIP: Swap sour cream for Greek yogurt for an even more gut-friendly option.
4
• Pat chicken* dry with paper towels. Season all over with ½ tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.)
• Heat a large drizzle of olive oil in a medium pan (use a large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium.
• Transfer to a cutting board to rest, 5 minutes.
5
• Meanwhile, squeeze juice from half a lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and ½ tsp salt.)
• If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.
6
• Thinly slice chicken crosswise.
• Divide tabbouleh between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.
FROM OUR PARTNER AT NATURE MADE®
Complement your gut-friendly meals with Nature Made clinically studied probiotics.
Poultry is fully cooked when internal temperature reaches 165°.
★★★★★Be the first to review this meal
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• Wash and dry produce.
• Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.
2
Step 2
• In a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and ½ tsp salt. (For 4 servings, use 2 cups water, 1 tsp harissa powder, and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
• Keep covered off heat until ready to use in step 5.
3
Step 3
• Meanwhile, in a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (You’ll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. PRO TIP: Swap sour cream for Greek yogurt for an even more gut-friendly option.
4
Step 4
• Pat chicken* dry with paper towels. Season all over with ½ tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.)
• Heat a large drizzle of olive oil in a medium pan (use a large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium.
• Transfer to a cutting board to rest, 5 minutes.
5
Step 5
• Meanwhile, squeeze juice from half a lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and ½ tsp salt.)
• If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.
6
Step 6
• Thinly slice chicken crosswise.
• Divide tabbouleh between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.
FROM OUR PARTNER AT NATURE MADE®
Complement your gut-friendly meals with Nature Made clinically studied probiotics.
Poultry is fully cooked when internal temperature reaches 165°.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Values are per serving, as published by the meal provider. Saturated fat and sugars are not reported by this provider and oils, salt & pepper added at home are not included.
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