Mexican Chicken Bulgur Bowl with Avocado and Tortilla Chips
Seared chicken with Tex-Mex spice over fluffy bulgur, topped with fresh tomato, sliced avocado, and a zippy lime-mayo drizzle. Tortilla chips on the side for crunch.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
Ingredients
For 4 servings
- chicken breast20 oz
- bulgur1 cup
- red onion2 piece
- tomato2 piece
- avocado2 piece
- tortilla chips4 oz
- lime1 piece
- mayonnaise4 tbsp
- chicken broth8 tbsp
- chili powder2 tsp
- ground cumin1 tsp
- smoked paprika½ tsp
- olive oil2 tbsp
- salt1 tsp
- black pepper½ tsp
You'll need
skillet · pot · bowl
Method
Boil water, stir in bulgur, broth and salt, cover and simmer.
10 min · simmer
Chop the tomato and slice the red onion into thin half-moons.
4 min · prep
Cut the lime in half, keeping one half back for wedges.
2 min · prep
Fry the chicken and onion with chili powder, cumin and smoked paprika.
5 min · saute
Add the remaining broth and cook until the chicken is done through.
3 min · saute
Whisk the mayonnaise with lime juice, water, salt and pepper.
2 min · prep
Slice the avocado and season it with salt and black pepper.
2 min · prep
Build bowls with bulgur, chicken, tomato and avocado.
2 min · prep
Drizzle with the lime dressing and serve tortilla chips alongside.
2 min · rest
Serving suggestion
A cold beer or sparkling water with lime rounds it out. If you have cilantro or crumbled queso fresco, scatter it over the bowls.