Fajita-Spiced Chicken Bulgur Bowls
with Tomato, Pickled Jalapeño & Garlic Lime Crema
- Milk
- Eggs
- Wheat
We love to end a day with a hearty meal that balances delicious flavors and enticing textures all in one satisfying bowl. You’ll top a base of scallion, tomato, and jalapeño-studded bulgur wheat with juicy fajita-spiced pork chops, and drizzle it all with homemade creamy salsa verde. Finish with a sprinkle of crisp sliced scallions and tangy pickled jalapeño, then curl up in your fave spot and prepare to be bowled over!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2 clove
Garlic
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5). Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Dice tomato into ½-inch pieces.
Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic, and ½ tsp Fajita Spice Blend (1 tsp for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes.
Add bulgur, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to serve.
In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt.
Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
Pat pork* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Transfer to a cutting board to rest.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.
To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice (two squeezes for 4 servings), a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you like some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff bulgur with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.
Thinly slice pork crosswise.
Divide bulgur between shallow bowls; top with pork. Drizzle everything with crema; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve.
Thinly slice chicken crosswise.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, fresh flavors, especially the fajita spice and lime crema. Some found it could use more seasoning.
- Ease of prep: Quick and easy to make, with simple instructions that worked well for most cooks.
- Suggestions: Consider adding bell peppers or other veggies for a more rounded meal. Try with chicken or tofu for tasty alternatives.
- Texture: The chewy bulgur was a hit for many as a rice alternative, though some found it slightly tough.
- Spice: Adjustable heat level with jalapeños pleased many; pickled jalapeños added a nice touch 🌶️.
