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Mediterranean Chicken Bowl

This delicious grain bowl comes together in a flash thanks to a highly flavorful sauce that pulls double duty as both a marinade and a dressing. Coriander, paprika, and oregano are the three heavy hitters in this delicious sauce and taste great cooked with the chicken and also whisked into the creamy yogurt sauce. Fluffy bulgur and leafy greens make the perfect base for the chicken, cucumber, tomato, and red onion – the dressing ties it all together!

Mediterranean Chicken Bowl

  • Servings: 4
  • Difficulty: 2 hours and 30 minutes
  • Print

Ingredients

  • 1 lb boneless skinless chicken breasts
  • ¼ cup olive oil, plus 1 tbsp, separated
  • 2 tbsp dried oregano
  • 2 garlic clove, minced
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tsp ground black pepper
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 3 tbsp water
  • 1 cup bulgur wheat
  • 1 large cucumber
  • ½ red onion
  • 8 oz ripe tomatoes or cherry tomatoes
  • 6 cups mixed leafy greens

Directions

In a medium bowl, whisk together ¼ cup olive oil, oregano, garlic, coriander, paprika, pepper, and 2 tsp salt. Reserve 1 tbsp sauce in a small bowl; set aside. Pat chicken dry. Vacuum seal the chicken with the remaining sauce.

Place chicken in a Suvie pan, cover with water, and insert into your Suvie. Place bulgur wheat in a starch pan and insert into your Suvie.

Input settings and cook.

My Cook > Multi-Zone Settings

Protein: 155° for 1 hour

Starch: 8 minutes

While the chicken cooks, whisk the Greek yogurt, lemon juice, and water into the reserved sauce and place in the fridge until ready to use. 

Roughly chop the cucumbers, tomatoes, and red onion; set aside. 

After the chicken has finished cooking, remove from vacuum bags, pat dry, and return to your Suvie. Remove bulgur wheat. Broil chicken until browned, about 10 minutes.

While the chicken broils, toss the bulgur wheat, cucumbers, tomatoes, and onions together in a large bowl with the remaining 1 tbsp olive oil. Season to taste with salt and pepper. 

Divide leafy greens between shallow bowls and top with bulgur mixture. Transfer chicken to a cutting board and slice into ½ inch thick slices. Divide chicken between bowls. Remove reserved dressing from the refrigerator. If the dressing has thickened while sitting, whisk in water, 1 tbsp at a time, until desired consistency is achieved. Drizzle each serving with reserved dressing and serve.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 400, Total Fat 15g, Total Carbohydrates 31g, Total Sodium 1257mg, Total Protein 43g

CategoriesChicken Dinner Greek
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