Smoky Paprika Chicken Bowls with Feta and Pickled Cucumber

These smoky paprika chicken bowls are a quick and satisfying dinner that comes together in just 15 minutes. Juicy chicken breast is seasoned with a savory paprika blend and served over a hearty grain mix, topped with tangy feta cheese, a bright pickled cucumber salad and a drizzle of smoky red pepper crema. Warm pita on the side makes it perfect for scooping up every last bite.

This recipe is all about big flavor with minimal effort. The chicken cooks quickly in one pan, while the grains heat up in the microwave. A simple pickled cucumber adds crunch and acidity to balance the richness of the feta and crema. It’s a complete meal that feels special but is easy enough for a busy weeknight.

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Ingredients

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView 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 chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken, half the dried oregano, half the savory paprika blend (use all 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.
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 pickled 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 grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, rice or farro. Adjust the amount to about 1.5 cups cooked.

How can I make this recipe dairy-free?

Omit the feta cheese and use a dairy-free crema or skip the crema. The dish will still be flavorful.

Can I use chicken thighs instead of breast?

Absolutely. Chopped chicken thighs will work well; just adjust cooking time as needed until cooked through.