Carb Smart Chicken Thighs Bulgur Bowls
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Carb Smart Chicken Thighs Bulgur Bowls

Carb Smart Chicken Thighs 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.

Carb Smart

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

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

280 g

Chicken Thighs

½ cup

Bulgur Wheat

(Contains Wheat)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit


1 unit


7 g


1 unit

Garlic, cloves

1 unit


2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit

Sour Cream

(Contains Milk)

56 g

Baby Spinach

Not included in your delivery

¼ tsp


¼ tsp


2.5 tbsp


0.63 tsp



Nutrition Values

Calories660 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber4 g
Protein37 g
Cholesterol155 mg
Sodium1020 mg
Trans Fat0.2 g
Potassium950 mg
Calcium125 mg
Iron5 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 Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook bulgur
  • 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 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 until golden, 2-3 min per side. 
  • Transfer to a parchment-lined baking sheet. 
  • Bake chicken 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 and heat guides.) 
  • 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 large 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.

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.