Garlic Ginger Chicken and Bulgur Bowls with Miso Onion

This Garlic Ginger Chicken and Bulgur Bowl is a quick, flavorful weeknight dinner that comes together in just 30 minutes. Tender chicken cutlets are seasoned with a savory garlic-ginger scallion paste and roasted until perfectly flaky. Served over a bed of nutty bulgur wheat mixed with wilted spinach, each bite is balanced with a sweet-tart ponzu drizzle and a jammy caramelized miso onion that adds incredible umami depth.

This bowl is not only delicious but also packed with protein and fiber, making it a satisfying and wholesome meal. The combination of textures and flavors-from the tender chicken to the chewy bulgur and the rich, savory onion-will make this a new favorite in your dinner rotation.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Roughly chop spinach and cilantro.
2. 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 is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
3. While bulgur cooks, heat a drizzle of oil in a medium 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.
4. 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. Roast on top rack until chicken is cooked through, 8-10 minutes.
5. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach wilts and bulgur is coated. (Tip: Return pot to heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
6. Divide bulgur between shallow bowls. Top with chicken and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or brown rice. Adjust cooking time accordingly.

Can I make this dish vegetarian?

Absolutely! Replace chicken with firm tofu or tempeh and use the same garlic-ginger paste and roasting method.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.