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
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 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 Feb 2026- Flavor: Many loved the bold, spicy flavors, especially the zesty lime crema and pickled jalapeños 🌶️.
- Ease of prep: Some found it quick and easy, while others noted multiple steps and longer prep time than expected.
- Suggestions: Consider adding more vegetables like bell peppers or greens for freshness and texture.
- Portions: A few felt the meal was light; try adding beans or roasted veggies for a heartier dish.
- Bulgur: Many enjoyed this healthy grain's chewy texture, though some preferred rice as an alternative.
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.
