Chicken Thighs Bulgur Bowls
with DIY Jalapeño-Ranch Dressing- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- Gluten
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Crustaceans
- Fish
- Sulphites
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken thighs • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Lemon • Spinach • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Jalapeno • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Ingredients
270 g
Chicken Thighs
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
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, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
43 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, 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
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.
- Once boiling, add bulgur. Cover, remove from heat and 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 things extra garlicky or spicy? Add more garlic and/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've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
