Greek Chicken and Feta Grain Bowls with Roasted Tomato and Onion

This Greek-inspired grain bowl brings together tender, pan-seared chicken cutlets, a warm multigrain blend and sweet roasted tomatoes and onions for a balanced, satisfying meal. The creamy, tangy feta cheese adds a perfect finishing touch.

With simple ingredients and straightforward steps, this recipe is ideal for a quick and nourishing weeknight dinner. The chicken is pounded thin for even cooking and the vegetables are roasted until caramelized, creating layers of flavor in every bite.

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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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Halve, peel and cut the red onion into 1-inch-thick wedges. Cut the tomato into 1-inch-thick wedges.
2. Arrange the onion wedges on one side of a baking sheet and the tomato wedges on the other side. Drizzle with cooking oil and season with salt and pepper. Roast on the top rack until browned and tender, 18-20 minutes.
3. While the vegetables roast, pat the chicken cutlets dry with paper towels. Place each cutlet between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 4-6 minutes per side. Transfer to a plate and tent with foil to keep warm.
5. Massage the grain blend pouch to separate the grains. Partially open the pouch and microwave until warmed through, about 90 seconds. (Microwave times may vary; handle carefully when opening.)
6. Transfer the warmed grains to a medium bowl. Add as much Greek vinaigrette as desired and toss to combine.
7. Slice the chicken crosswise. Divide the dressed grains between bowls. Top with the sliced chicken and roasted onion wedges. Sprinkle crumbled feta cheese over the top. Place the roasted tomato wedges in the center of each bowl. Serve immediately.

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 the amount to yield about 2 cups of cooked grains.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat grains and chicken gently in the microwave or skillet.

Can I make this recipe dairy-free?

Omit the feta cheese or use a dairy-free feta alternative. The rest of the recipe is naturally dairy-free.