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Carb Smart Chicken Bulgur Bowls

Carb Smart Chicken Bulgur Bowls

with DIY Jalapeño Ranch Dressing

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Jalapeño ranch dressing steals the show in this quick and well-balanced bowl. Smoky baked chicken pairs perfectly with the creamy ranch, and lemony bulgur brings pops of brightness to every bite!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:SpicyQuick PrepCarb Smart (50g or less)
Allergens:Milk/LaitEgg/OeufMustard/MoutardeSulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

56 g

Baby Spinach

80 g

Roma Tomato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Chives

1 unit

Garlic, cloves

1 unit

Lemon

1 unit

Jalapeño

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.63 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber4 g
Protein48 g
Cholesterol134 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Zester
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 3/4 cup water and 1/2 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, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Smoked Paprika-Garlic Blend. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) .) Cook until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

3

Meanwhile, cut tomato into 1/2-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

4

Add mayo, sour cream, half the chives, 1 tsp lemon juice, 1/4 tsp sugar (dbl both for 4 ppl), 1/4 tsp garlic and 1 1/2 tbsp jalapeños to a small bowl. (NOTE: Reference garlic guide and heat guide.) Season with salt and pepper, to taste, then stir to combine.

5

Add lemon zest and remaining chives to the pot with bulgur. Season with pepper, to taste, then fluff with a fork to combine, 1 min. Set aside. Add 2 tsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. (TIP: Add 1/4 tsp sugar, if desired.) Season with salt and pepper, to taste, then whisk to combine. Add spinach and tomatoes, then toss to combine.

6

Thinly slice chicken. Add bulgur to the bowl with salad, then toss to combine. Divide bulgur salad between bowls. Top with chicken. Drizzle with DIY jalapeño ranch dressing. Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños, if desired.