Chipotle Chicken & Chimichurri Bulgur Bowls
with Lime Slaw, Pickled Radishes & Southwest Ranch Sauce
- Milk
- Eggs
- Wheat
Chicken cutlets are coated in a chipotle sauce, seared until golden, then served over herbaceous chimichurri bulgur wheat for this vibrant bowl. Tangy lime slaw and quick-pickled radishes add bright, crisp contrast while a creamy Southwest ranch drizzle ties everything together.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Southwest Honey Oregano Dressing
(Contains: Eggs)
10 teaspoon
White Wine Vinegar
6 unit
Radishes
12 ounce
Chicken Cutlets
1 unit
Lime
4 ounce
Coleslaw Mix
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
½ cup
Bulgur Wheat
(Contains: Wheat)
2 ounce
Chimichurri
1 ounce
Chipotle Puree
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). Bring to a boil; cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
-
Keep covered off heat until ready to serve.
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While bulgur cooks, trim and thinly slice radishes. Quarter lime.
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In a small bowl, combine honey oregano dressing and ranch dressing. Set aside until ready to serve.
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In a second small microwave-safe bowl, combine radishes, vinegar, 3 TBSP water, 1 tsp sugar, and a pinch of salt (6 TBSP water and 2 tsp sugar for 4 servings); cover with plastic wrap and microwave for 1 minute.
-
Stir and set aside to pickle.
-
Pat chicken* dry with paper towels.
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In a medium bowl, combine chipotle puree, a drizzle of olive oil, salt, and pepper. Add chicken and turn to coat.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium low.
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Transfer chicken to a cutting board.
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While chicken cooks, in a second medium bowl, whisk together sour cream, juice from half the lime, a pinch of salt, and pepper.
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Add coleslaw mix and toss until thoroughly coated.
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Once bulgur is done, stir in chimichurri, a pinch of salt, and pepper.
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Slice chicken crosswise.
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Divide bulgur, chicken, lime slaw, and pickled radishes (draining first) between bowls. Drizzle everything with honey oregano ranch dressing. Serve with remaining lime wedges on the side.
