Carb Smart Chicken Bulgur Bowls
with DIY Jalapeño Ranch Dressing- Milk
- Egg
- Sulphites
- Mustard
- Wheat
Jalapeño ranch dressing steals the show in this quick and well-balanced bowl. Smoky baked chicken pairs perfectly with the creamy ranch, while lemony bulgur brings pops of brightness to every bite! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
56 g
Baby Spinach
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
1 unit
Lemon
1 unit
Jalapeño
1 tbsp
Smoked Paprika-Garlic Blend
½ cup
Bulgur Wheat
(Contains: Wheat)
3.5 g
Chives
1 unit
Garlic, cloves
95 g
Tomato
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.63 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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 (1 1/2 cups) water and 1/2 tsp (1 tsp) salt 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, 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 half the chives (all for 4 ppl).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 (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 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.Add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil 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 to the bowl with vinaigrette, 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The jalapeño ranch dressing is a standout, and the smoked paprika chicken pairs well with the lemony bulgur. Some reviewers found the dish bland without enough sauce, while others loved the balance of spice and citrus.
- Ease of prep: Most found this straightforward and quick to pull together; a few noted the multiple components added some steps, but agreed the result was worth it.
- Suggestions: Double the jalapeño ranch if you love a saucy bowl, and add extra lemon zest to both the dressing and bulgur for a brighter flavour. Consider wilting the spinach briefly in the pan or serving the bulgur separately if you prefer distinct textures over a mixed salad.
- Leftovers: This dish keeps well in the fridge and several reviewers enjoyed it as a cold salad the next day, though the spinach softens overnight.
- Customisation: Reviewers successfully added red pepper, cucumber, avocado, or feta to bulk up the salad; using chicken broth instead of water in the bulgur also added depth.
