
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.
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
½ tablespoon
Savory Paprika Blend
1 unit
Chicken Stock Concentrate
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Mini Cucumber
1 teaspoon
Dried Oregano
1 unit
Microwavable Grain Blend
2.5 teaspoon
Sherry Vinegar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

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.