Fajita-Spiced Chicken Bulgur Bowls

• Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic, and 1⁄2 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.

• In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), 1⁄4 tsp sugar (1⁄2 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* 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.

• 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.