Carb Smart Chicken Bulgur Bowls
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Carb Smart Chicken Bulgur Bowls

Carb Smart Chicken Bulgur Bowls

with DIY Jalapeño-Ranch Dressing

Jalapeño-ranch dressing steals the show in this quick and well-balanced bowl. Smoky baked chicken pairs perfectly with 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.

Carb Smart
Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

56 g

Baby Spinach

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

1 unit(s)


1 unit(s)


1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

½ cup

Bulgur Wheat

(Contains Wheat)

7 g


1 unit(s)

Garlic, cloves

1 unit(s)


Not included in your delivery

¼ tsp


2.5 tbsp


0.63 tsp


¼ tsp



Nutrition Values

Calories690 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber4 g
Protein48 g
Cholesterol145 mg
Sodium940 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium125 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small Bowl
Large Bowl


Cook bulgur

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra!Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! 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 from heat.Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Fluff with a fork.

Cook chicken

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 cooked through, 12-14 min.**


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

Make jalapeño-ranch dressing

Add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños to a small bowl. (NOTE: Reference garlic guide and heat guide.) Season with salt and pepper, then stir to combine.

Finish bulgur and make salad

Add lemon zest and remaining parsley to the pot with bulgur. Season with pepper, 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 [1/2 tsp] sugar, if desired.) Season with salt and pepper, then whisk to combine.Add spinach and tomatoes to the bowl with vinaigrette, then toss to combine.

Finish and serve

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