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Grilled Greek-Style Chicken
High Protein
Grilled Greek-Style Chicken

with Feta and Bulgur Salad

8 min
Difficulty: 1/3
Greek

Pesto and zesty lemon-pepper seasoning make a bold and flavourful marinade for tender chicken. Want even more flavour? Marinate in the morning and refrigerate until you're ready to grill! A classic chopped salad of cucumber, tomato, grilled red onion and briny feta make a special summer side. Ingredients: Chicken breast • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Cucumber • Red onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Gluten

Utensils

Shallow Dish
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Medium Bowl

Tags

30-min-or-less
High Protein
Summer-essentials
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Bulgur Wheat

Bulgur Wheat

0.5 cup

Tomato

Tomato

1 unit(s)

Mini Cucumber

Mini Cucumber

1 unit(s)

Basil Pesto

Basil Pesto

0.25 cup

Lemon

Lemon

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Red Onion

Red Onion

0.5 unit(s)

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Lemon-Pepper Seasoning

Lemon-Pepper Seasoning

6 g

Baby Spinach

Baby Spinach

28 g

Oil

Oil

2.5 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Marinate chicken

  • Before starting, wash and dry all produce. 
  • Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
  • In a shallow dish, combine pesto and Lemon-Pepper Seasoning. 
  • Pat chicken dry with paper towels, then add to the pesto marinade. Toss to coat. Cover and set aside until ready to grill. (TIP: Got some extra time? Marinate the chicken in the fridge for a few hours to get some extra flavour!)

2
Cook bulgur

  • Meanwhile, to a medium pot, add 3/4 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) oil. (TIP: We love using olive oil in this recipe!) Cover and bring to a boil over high.
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

3
Prep

  • Meanwhile, cut cucumber into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch rounds (keeping rings together). 
  • Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
  • Cut tomato into 1/2-inch pieces.
  • If you like, roughly chop spinach.

4
Grill chicken and onions

  • To one side of the grill, add onions. Close lid and grill for 5-7 min per side, until tender. Return to the same plate. 
  • Add chicken to the other side of the grill (leave marinade behind in the dish). Close lid and grill for 6-8 min per side, until cooked through.** (TIP: Brush chicken with some marinade throughout grilling, if you like.)
  • Transfer chicken to a clean plate. Discard any remaining marinade.

5
Make salad

  • Cut grilled onions into bite-sized pieces.
  • In a medium bowl, combine lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. 
  • Add grilled onions, cucumbers and tomatoes. Set aside.

6
Finish and serve

  • Fluff bulgur with a fork.
  • To the large bowl with salad, add bulgur and spinach. Season with salt and pepper, then toss to combine. 
  • Thinly slice chicken.
  • Divide bulgur salad between bowls. 
  • Top with chicken.
  • Sprinkle feta over top.
  • Squeeze a lemon wedge over top, if you like. 

Nutrition per serving

690

kcal

Calories

33

g

Fat

6

g

Saturated Fat

52

g

Carbohydrate

5

g

Sugar

8

g

Dietary Fiber

50

g

Protein

135

mg

Cholesterol

1430

mg

Sodium

0.1

g

Trans Fat

1150

mg

Potassium

150

mg

Calcium

3.5

mg

Iron

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