Smart Tex-Mex Chicken Thigh Bowls
with Roasted Pepper Salsa- Milk
- Mustard
- Wheat
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Satisfy all your taco cravings with this chicken Tex Mex-inspired bowl! Tomato-hot pepper salsa brightens the plate. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken thighs • Roma tomatoes • Poblano pepper • Bulgur wheat (durum wheat semolina) (wheat) • Sour cream (milk, cream, skim milk powder, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture, microbial enzyme) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cilantro.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Hot Pepper
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains: Milk)
½ unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten, Wheat)
2 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lime.
- Pat chicken dry with paper towels, then cut into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peppers to the dry pan. Cover and cook, flipping the pieces halfway through, until dark golden, 4-5 min.
- Transfer peppers to a medium bowl.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then chicken. Pan-fry for 3-5 min per side, until golden and cooked through.** (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Remove the pan from heat.
- Add Tex-Mex paste, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water. Cook, stirring often, until chicken is coated, 1 min.
- Remove the pan from heat.
- Meanwhile, add tomatoes, lime juice and half the cilantro to the bowl with peppers.
- Season with salt and pepper, then stir to combine.
- Fluff bulgur with a fork. Stir in remaining cilantro.
- Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
- Divide bulgur between bowls.
- Top with chicken, then salsa and lime crema.
- Sprinkle with feta.
If you've opted to get chicken thighs, prep in the same way the recipe instructs you to prep pork.**
Cook chicken thighs in the same way the recipe instructs you to prepare and cook pork. Increase pan-frying time to 3-5 min per side.**
