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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Mini Cucumber
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Microwavable Grain Blend
(Contains: Wheat)
1 tablespoon
Savory Paprika Blend
2 unit
Pitas
(Contains: Wheat, Sesame)
5 teaspoon
Sherry Vinegar
1 unit
Chicken Stock Concentrate
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Dried Oregano
Salt
Cooking Oil
Pepper
Olive Oil
• Wash and dry produce. • Trim and finely dice cucumber. • In a small bowl, combine cucumber, half the 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, salt, and pepper (all the oregano and all the Savory Paprika Blend for 4 servings). Cook, stirring occasionally, until chicken is 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 (2 TBSP for 4) to pan. Cook, stirring, until grain blend is warmed through, 1 minute more.
• Wrap pitas in damp paper towels; microwave until warm, 30-60 seconds. • Divide chicken and grains between shallow bowls. Top with cucumber salad (draining first). Garnish with feta and drizzle with crema. Tear pitas in half and serve on the side.
Poultry is fully cooked when internal temperature reaches 165°.