Golden Seared Chicken Cutlets with Roasted Veggie Grain Bowls

This hearty grain bowl brings together golden seared chicken cutlets, caramelized roasted tomatoes and onions and a warm multigrain blend tossed in a tangy Greek vinaigrette. The creamy feta crumbles add a perfect salty finish, making every bite satisfying and balanced.

Perfect for a wholesome dinner, this dish is packed with protein, fiber and vibrant flavors. The roasted vegetables add natural sweetness, while the vinaigrette ties everything together. It’s a simple yet impressive meal that comes together in under an hour.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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 the 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. Tent chicken with foil to keep warm.
3. While chicken cooks, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. 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.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat grains and chicken gently and add feta fresh.

Can I make this dish ahead of time?

You can roast the vegetables and cook the chicken in advance. Assemble bowls just before serving for best texture.