Mediterranean Chicken Grain Bowls Recipe

About this recipe

Mediterranean Chicken & Grain Bowls combine tender, herby chicken with wholesome grains, crisp vegetables, and a tangy yogurt-tahini dressing. This balanced and vibrant dish is perfect for a nutritious lunch that doesn’t compromise on flavor.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Chicken Breast Fillets
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 40G Kalios Greek Dried Oregano Branches, 40G
• 50G Pepper Black Ground BWFO
• 1 Kg Coarse Bulgur Wheat, 1Kg
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 1 Piece Cucumber 1Pc
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• 200 G Authentic Greek Yogurt
• 280G Sunita Organic Light Tahini, 280G
• 1 Block Greek Feta Cheese 900g
• 125G Florette Mixed Salad
• - La Chinata Sweet Smoked Paprika
• 100 G Trs Ground Cumin Jeera Powder
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 100 G East End Garlic Powder

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or gas mark 6 and line a baking tray with parchment paper.
2. 2. In a large bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Toss the chicken breast fillets in the marinade until well coated. Set aside to marinate for 10 minutes.
3. 3. Meanwhile, rinse the bulgur wheat under cold water. Place it in a medium saucepan with the chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes or until tender. Once cooked, fluff with a fork and set aside.
4. 4. Heat a grill pan or non-stick frying pan over medium heat. Sear the marinated chicken fillets for 2-3 minutes on each side until golden. Transfer to the prepared baking tray and roast in the oven for 15-20 minutes, or until the internal temperature reaches 75°C. Let the chicken rest for 5 minutes before slicing.
5. 5. While the chicken cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Set aside.
6. 6. To make the yogurt-tahini dressing, whisk together Greek yogurt, tahini, lemon juice, olive oil, garlic powder, and a pinch of salt in a small bowl. Add a splash of water to thin it to a drizzling consistency, if needed.
7. 7. Assemble the bowls: Divide the cooked bulgur wheat among four bowls. Top with the sliced chicken, fresh vegetables, and a handful of mixed salad leaves. Drizzle generously with the yogurt-tahini dressing and garnish with freshly chopped parsley and crumbled feta, if desired.
8. 8. Serve immediately and enjoy this nutritious, Mediterranean-inspired meal!