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Chicken Fajita Bowl with Charred Corn Bulgur, Avocado Mash & Tortilla Chips
Mexican

Chicken Fajita Bowl with Charred Corn Bulgur, Avocado Mash & Tortilla Chips

Taco-spiced chicken thighs and bell peppers seared in lime water, served over fluffy bulgur tossed with dry-charred corn, with a creamy garlic-lime avocado mash, fresh jalapeño rounds, and crispy tortilla chips on the side.

Total
15 min
Prep
5 min
Cook
12 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • chicken thighs20 oz
  • bulgur1 cup
  • corn3½ cup
  • bell pepper2 piece
  • avocado2 piece
  • jalapeno2 piece
  • lime2 piece
  • garlic1 clove
  • tortilla chips5 oz
  • taco seasoning4 tsp
  • vegetable bouillon granules2 tsp
  • olive oil2 tbsp
  • salt2 tsp
  • black pepper½ tsp

You'll need

pot · skillet · bowl

Method

  1. Boil lightly salted water, then stir in the bulgur and bouillon.

    4 min · boil

  2. Cover and simmer until al dente, then drain.

    10 min · simmer

  3. Slice the pepper and jalapeño. Drain the corn. Cut lime wedges.

    4 min · prep

  4. Char the corn in a dry hot pan until spotted. Season and remove.

    4 min · saute

  5. Fry the chicken with taco seasoning in a little oil.

    4 min · saute

  6. Add the pepper strips and cook until they soften slightly.

    3 min · saute

  7. Add water and a squeeze of lime, and cook the chicken through.

    3 min · saute

  8. Mash the avocado with garlic, lime, salt and black pepper.

    3 min · prep

  9. Fold the charred corn through the bulgur and build the bowls.

    3 min · rest

Serving suggestion

A cold Mexican lager or a margarita on the rocks works perfectly here. A spoonful of sour cream or a sprinkle of crumbled cotija cheese adds an extra layer if you have either on hand.

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