Garlic-Ginger Chicken & Bulgur Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Fish
- Soy
- Wheat
- Sesame
Chicken cutlets are spread with a garlic-ginger scallion paste and roasted until juicy, then served over nutty bulgur stirred with wilted spinach and more of that aromatic paste. A drizzle of sweet-tart ponzu adds brightness, while jammy caramelized miso onions crown the bowl with deep, savory richness. Finished with fresh cilantro, this satisfying bowl comes together in about 30 minutes.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Red Onion
12 ounce
Chicken Cutlets
2.5 ounce
Spinach
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and thinly slice onion. Roughly chop spinach. Roughly chop cilantro.
In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to use in Step 5.
While bulgur cooks, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
Reduce heat to medium low and add miso sauce concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more.
Turn off heat; stir in half the ponzu. Season with salt and pepper.
Meanwhile, pat chicken cutlets dry with paper towels; season all over with salt and pepper.
Place chicken on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until chicken is cooked through, 15-18 minutes.
Drain any excess water from bulgur if necessary; fluff with a fork.
Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (TIP: Return pot to heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
Divide bulgur between shallow bowls. Top with chicken and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Several reviewers found the bulgur bland on its own; the caramelized miso onions and garlic-ginger paste were the standout flavors that elevated the bowl 🍲.
- Ease of prep: The recipe is relatively straightforward, though multiple reviewers who substituted steak or other proteins found the cooking instructions unclear or missing for their chosen protein.
- Suggestions: Add more spinach to the bulgur for extra flavor and texture, as a few felt it needed more. One reviewer suggested a ten-minute marinade for the fish to deepen its flavor. If you find the dish too salty, hold back on adding extra salt since the ponzu and miso are already seasoned. Consider golden raisins for a touch of sweetness and added texture.
- Leftovers: One reviewer noted the dish felt like it was missing something when reheated; the caramelized onions help, but the bowl is best enjoyed fresh.
