Fajita-Spiced Chicken Bulgur Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fajita-Spiced Chicken Bulgur Bowls

Fajita-Spiced Chicken Bulgur Bowls

with Tomato, Pickled Jalapeño & Garlic Lime Crema

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!

Protein Smart
Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

2 clove


2 unit


1 unit


1 unit


1 unit


1 tablespoon

Fajita Spice Blend

½ cup

Bulgur Wheat

(Contains Wheat)

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

2 tablespoon


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil



¼ teaspoon



Nutrition Values

/ per serving
Calories560 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber8 g
Protein39 g
Cholesterol140 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Small pot
Plastic Wrap
Paper Towel
Large Pan



• 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.

Cook Bulgur

• 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 concentrates, 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.

Pickle Jalapeño

• 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.

Cook Pork

• 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 or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.

Make Crema

• 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.

Finish & Serve

• 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 or steak against the grain.

Chicken is fully cooked when internal temperature reaches 165°.