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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend(ContainsSulphites/Sulfite)
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.
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.**
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!)
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.
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.
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.