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 brightness to every bite.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
6 g
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Tomato
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Garlic, cloves
1 unit(s)
Jalapeño
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Sour Cream
(Contains Milk)
56 g
Baby Spinach
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
- Meanwhile, heat a large non-stick pan over medium.
- 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 in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook for 2-3 min per side, until golden.
- Transfer to a parchment-lined baking sheet.
- Bake chicken in the middle of the oven for 12-14 min, until cooked through.**
- 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.)
- To a small bowl, 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. (NOTE: Like it extra garlicky or spicy? Add more garlic or jalapeños.)
- Season with salt and pepper, then stir to combine.
- To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
- To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. (TIP: Add 1/4 tsp (1/2 tsp) sugar, if you like.)
- Season with salt and pepper, then whisk to combine.
- To the vinaigrette, add spinach and tomatoes, then toss to combine.
- Thinly slice chicken.
- To the bowl with salad, add bulgur, 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 you like.