Fajita-Spiced Chicken Bulgur Bowls
with Roma Tomato, Pickled Jalapeño & Garlic Lime Crema
- Milk
- Eggs
- Wheat
Fajita-spiced chicken breasts are seared until golden, then sliced over a scallion-and-spice-infused bulgur bowl tossed with fresh Roma tomato and bright lime zest. Quick-pickled jalapeño rounds add tangy heat, while a garlic lime crema—made from mayo, sour cream, and a splash of jalapeño pickling liquid—ties everything together with cool, zesty richness.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 unit
Tomato
1 unit
Lime
2 clove
Garlic
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
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 chicken* 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 chicken and cook until browned and cooked through, 5-6 minutes per side.
Transfer to a cutting board to rest.
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 chicken crosswise.
Divide bulgur between shallow bowls; top with chicken. Drizzle everything with crema; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Bold fajita spices and the garlic lime crema are crowd favorites; some found the base seasoning mild and boosted it to taste 🌶️.
- Ease of prep: Most found it straightforward, though several noted actual prep time runs closer to 30 minutes than the estimate.
- Suggestions: Add more jalapeños or keep some seeds in for extra heat; toss in a bell pepper, extra tomato, or beans to bulk up the vegetables.
- Leftovers: Portions are satisfying for most, though a few wished for more bulgur or a larger crema serving.
- Bulgur: Reviewers new to bulgur were pleasantly surprised — many loved its chewy texture as a lighter, healthier swap for rice.
- Pickled jalapeños: The quick-pickled jalapeños were a standout touch; one reviewer loved them so much they've recreated the recipe multiple times at home.
Reviews from our home cooks
I did enjoy the meal. I like that its taste was something so different to try. The bulgur wheat came out better tasting than I expected. I am a very finicky eater. It had just the right amount of heat and flavor. That being said, I enjoyed it for a change, but wasn't in love with it. It is not something I would make again, but I would definitely recommend it if you like the fajita type taste.
Love the chewy texture of the Bulgur; a nice change from rice (as much as I love rice). The fajita spice worked well with it.
I really like the use of the bulgur wheat in this recipe! It has a sort of creamy texture that was quite good.
I had never had bulgur before, this was awesome. I also loved the cream, it made the bowl taste very fresh
This was packed full of good flavors, but it lacked freshness. The only vegetables were scant tomatoes (which weren't enough) and jalapenos, which I can't eat. I wish there were greens or something we could add.
Easy to prepare, everyone liked it (family friendly). Added more spice as we like it spicy but for those who like a milder flavor - spot on.
While I like couscous a little better, bulgur is always a nice break from potatoes and rice as a starch--this one had good flavors and was really easy to put together!
I can't with this pickled jalapeño and crema, I've made this three times outside of the hello fresh meals, they're just so good!
Skipped the jalapenos and it was amazing! Will probably try and copy the bulgur as a side dish, the onion were great in it.
A new favorite of mine. I was surprised that this was wheat instead of rice but, I thought it was a great change of pace compared to the regular meals that come with rice. The flavors melded well together.
