Greek Chicken & Feta Grain Bowls

with Roasted Tomato & Onion

Allergens: Milk, Eggs

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Feta Cheese

    ½ cup

  • Red Onion

    1 unit

  • Greek Vinaigrette

    1½ ounce

  • Chicken Cutlets

    12 ounce

  • Tomato

    1 unit

  • Microwavable Grain Blend

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • 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.
2

  • 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.

3

  • 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.

4
  • 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.