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.
Ingredients: Chicken breast • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (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) (mustard, egg) • Jalapeno pepper • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
Allergens
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Utensils
Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Large Bowl
Small Bowl
Large Non-Stick Pan
Medium Pot
Whisk
Measuring Cups
Tags
Spicy
Under 50g of Carbs
Climate-conscious
Feel-good
Ingredients
Chicken Breasts
2 unit(s)
Bulgur Wheat
0.5 cup
Smoked Paprika-Garlic Blend
6 g
Tomato
1 unit(s)
Lemon
1 unit(s)
Parsley
7 g
Garlic, cloves
1 unit(s)
Jalapeño
1 unit(s)
Mayonnaise
2 tbsp
Sour Cream
1 unit(s)
Baby Spinach
56 g
Pepper
0.25 tsp
Sugar
0.25 tsp
Oil
2.5 tbsp
Salt
0.625 tsp
Preparation
1
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.
2
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.**
3
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!)
4
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: Reference garlic and heat guides.)
Season with salt and pepper, then stir to combine.
5
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.
6
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.
