Poblano Chicken Bulgur Recipe

This time of year it is natural to want comfort food, but with all the additional holiday sweets and other treats floating around, many of us are already struggling to keep from packing on holiday pounds. This easy recipe for Poblano Chicken Bulgur is hearty and holiday weight gainflavorful, while nutritious and waistline friendly.

The trick to creating  such a healthy comfort food, is in a couple ingredients you may not have in your pantry but should consider.

Bulgur (bulgar)

Parboiled cracked wheat.  This is what tabouli is made from.  This whole grain is high in protein, minerals and fiber.  It is also low on the glycemic index.  It cooks faster than brown rice, and makes an excellent substitute for rice in most dishes.


A fermented dairy product.   Kefir is like liquid yogurt and can generally be found in that case at the grocer  (if you can’t find kefir substitute low fat buttermilk in this recipe).  Kefir is high in nutrients, generally can be tolerated by those with lactose intolerance and has beneficial probiotic properties.  It adds both a tangy taste and creamy richness to dishes, while begin lower in fat and calories than many other options.
Chicken Poblano Bulgur

Poblano Chicken Bulgur Recipe
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Poblano Chicken Bulgur is a healthy low-fat high-fiber comfort food. Easy recipe.
  • 1 tbs olive oil
  • 1 poblano pepper
  • ½ a sweet yellow pepper
  • 1 medium size sweet onion
  • 1 clove garlic
  • ¾ - 1 lb chicken breast
  • generous pinch dried thyme
  • ⅓ cup sun-dried tomato
  • 4-6 med size mushrooms
  • 1½ cups bulgur
  • 2 cups chicken stock
  • 1⅔ cups Kefir
  1. Slice the peppers into strips. Slice the onions vertically, and slice mushrooms. Chop sun-dried tomatoes into thin strips. Mince garlic, and slice chicken into bite size pieces.
  2. Heat oil in non-stick skillet over med-high heat.
  3. Once hot add the peppers, onion and garlic. Saute until starting to lightly brown.
  4. Add chicken, thyme, sun-dried tomato and mushrooms. Stir.
  5. Once mushrooms are cooked, add bulgur, stock and kefir.
  6. Bring to simmer, cover, and reduce heat to low-medium.
  7. Stir after about 10 minutes. Recover and cook until liquid is absorbed (around 8-10 more minutes)


  1. says

    My mouth just watered a little. I haven’t made “real” food in a while thanks to baby #2.

  2. says

    I’ve never used bulgur before, but I would like to try this!

  3. says

    Sounds like an interesting recipe, I’ve never had kefir.

  4. says

    Delicious! Seeing your recipes inspires me to get in the kitchen more.

  5. Nutritionist Manchester says

    Delicious recipe with lots of flavour. Thank you for sharing your recipe.

  6. says

    Kefir is so healthy! but all I can think about is that picture of the toe socks on the scale!

    • Robin Gagnon says

      I need to think about the toe socks on the scale. I am up 4 lbs, mostly from cookies and other baked goodies :/

  7. says

    Looks delicious I have never had bulgur before, but I would love to try it.

  8. says

    The rice does it for me…can I say I love the sock photo too LOL

  9. says

    I agree with everybody else. That looks awesome.

  10. says

    This sounds really good to me – I am not sure if the kids would go for it or not, but maybe I might make it for just me & the hubby one night and give the kids something else.

  11. says

    I know what you mean – ‘comfort food’ and ‘healthy’ don’t seem to mix in my mind. I’ve heard of Kefir but haven’t tried it. This might just be the recipe I need to do so.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>