Greek Chicken & Feta Grain Bowls
with Roasted Tomato & Onion
- Milk
- Eggs
Pounded chicken cutlets are seared until golden and served over a warm multigrain blend tossed with Greek vinaigrette. Roasted onion and tomato wedges add caramelized sweetness, while crumbled feta brings creamy, tangy contrast. This balanced meal delivers satisfying protein, wholesome grains, and vibrant vegetables in one nourishing bowl.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
12 ounce
Chicken Cutlets
1 unit
Tomato
1 unit
Microwavable Grain Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve, peel, and cut onion into 1-inch-thick wedges. Cut tomato into 1-inch-thick wedges.
- Arrange onion on one side of a baking sheet and tomato on empty side. Drizzle with oil and season with salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
-
While veggies roast, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
-
Turn off heat; transfer to a plate. TIP: Tent chicken with foil to keep warm until ready to serve.
-
While chicken cooks, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.
-
Transfer grain blend to a medium bowl. Add as much vinaigrette as you like; toss to combine.
- Slice chicken crosswise.
-
Divide grains between bowls. Top with chicken and roasted onion. Sprinkle with feta. Place roasted tomato in the center of each grain bowl and serve.
