with Dark Meat Chicken, Cucumber Salad, Feta & Red Pepper Crema
For this quick Mediterranean masterpiece, you’ll sear smoky paprika-seasoned dark meat chicken with a hearty grain blend (think: barley, rice, bulgur), then sprinkle the bowl with tangy feta cheese, crunchy pickled cucumber, and a creamy drizzle of red pepper crema. Serve it in just 15 minutes with soft pitas on the side for scooping or stuffing.
Allergens
Utensils
Tags
Feta Cheese
0.5 cup
Pitas
2 unit
Diced Skinless Dark Meat Chicken
10 ounce
Savory Paprika Blend
0.5 tablespoon
Chicken Stock Concentrate
1 unit
Smoky Red Pepper Crema
2 tablespoon
Mini Cucumber
1 unit
Dried Oregano
1 teaspoon
Microwavable Grain Blend
1 unit
Sherry Vinegar
2.5 teaspoon
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
-
Wash and dry produce.
-
Trim and finely dice cucumber.
-
In a small bowl, combine cucumber with half the sherry vinegar (all for 4 servings), a drizzle of olive oil, salt, and pepper. Set aside.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano, half the Savory Paprika Blend (all the oregano and Savory Paprika Blend for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
While chicken cooks, massage grain blend in package; partially open package. Microwave for 60-90 seconds.
-
Add grain blend, stock concentrate, and 1 TBSP water to pan. Cook, stirring, until grain blend is warmed through, 1 minute more.
-
Wrap pitas in a damp paper towel; microwave until warm, 30-60 seconds.
-
Divide chicken and grains between shallow bowls. Top with cucumber salad (draining first). Garnish with feta and drizzle crema. Tear pitas in half and serve on the side.
800
kcal
Calories
24
g
Fat
9
g
Saturated Fat
90
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
42
g
Protein
160
mg
Cholesterol
1370
mg
Sodium
