Smoky Paprika Chicken and Grain Bowl with Pickled Cucumber and Feta

This smoky paprika chicken and grain bowl is a flavor-packed meal that comes together in just 15 minutes. Juicy chicken breast is seasoned with a savory paprika blend and oregano, then paired with a warm microwavable grain mix. The bowl is topped with a quick pickled cucumber salad, tangy feta cheese and a smoky red pepper crema for a creamy finish.

Serve with warm pita bread on the side for scooping up every last bite. It’s an easy, satisfying dinner that feels special without the fuss.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and finely dice the mini cucumber.
2. In a small bowl, combine the diced cucumber with half the sherry vinegar (use all for 4 servings), a drizzle of olive oil, salt and pepper. Set aside.
3. Open the package of chopped chicken breast and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, half the dried oregano, half the savory paprika blend (use all oregano and paprika for 4 servings), salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4. While the chicken cooks, massage the grain blend package to break up any clumps. Partially open the package and microwave for 60-90 seconds. Add the warmed grain blend, chicken stock concentrate and 1 tablespoon water to the pan with the chicken. Cook, stirring, until the grains are heated through, about 1 minute more.
5. Wrap the pitas in a damp paper towel and microwave until warm, 30-60 seconds. Divide the chicken and grain mixture between shallow bowls. Top with the cucumber salad (drain first). Garnish with feta cheese and drizzle with smoky red pepper crema. Tear the pitas in half and serve on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with turkey or tofu. Adjust cooking time as needed.

What if I don't have sherry vinegar?

You can use red wine vinegar or lemon juice instead.

How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and grains in a pan or microwave.