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
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
Boil lightly salted water, then stir in the bulgur and bouillon.
4 min · boil
Cover and simmer until al dente, then drain.
10 min · simmer
Slice the pepper and jalapeño. Drain the corn. Cut lime wedges.
4 min · prep
Char the corn in a dry hot pan until spotted. Season and remove.
4 min · saute
Fry the chicken with taco seasoning in a little oil.
4 min · saute
Add the pepper strips and cook until they soften slightly.
3 min · saute
Add water and a squeeze of lime, and cook the chicken through.
3 min · saute
Mash the avocado with garlic, lime, salt and black pepper.
3 min · prep
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.