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 is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Baby Spinach
56 g
Sour Cream
1 unit(s)
Mayonnaise
2 tbsp
Lemon
1 unit(s)
Jalapeño
1 unit(s)
Smoked Paprika-Garlic Blend
1 tbsp
Bulgur Wheat
0.5 cup
Parsley
7 g
Garlic, cloves
1 unit(s)
Tomato
1 unit(s)
Pepper
0.25 tsp
Sugar
0.25 tsp
Oil
2.5 tbsp
Salt
0.625 tsp
- 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.
- 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!)
- 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.
- 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.
- 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.
700
kcal
Calories
36
g
Fat
7
g
Saturated Fat
47
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
960
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
