Recipe of the Month – Easy one-skillet Mediterranean chicken and grain bowl

Yield 4-6 Servings

• Olive Oil 1 Tbsp
• Red onion, thinly sliced 1 Medium
• Red bell pepper, sliced 1 Medium
• Garlic, thinly sliced 3 Cloves
• Whole grain blend,
quick cooking* ½ cup
• Oregano, dried 1 tsp
• Frozen Kale, chopped 3 cups
• Chicken stock, unsalted 1 cup**
• Rotisserie chicken, chopped/shredded 2-3 cups
• Salt and pepper To Taste

• Feta cheese, crumbled ½ cup
• Dill, fresh, coarsely chopped 1 Tbsp
• Lemon, cut in half 1 lemon
• Sun dried tomatoes, sliced ⅓ cup


  1. Heat large skillet over medium-high heat. Add oil. Cook red onion.
  2. Add red bell pepper, cook until softened.
  3. Add garlic and cook until lightly browned.
  4. Add whole grain blend and oregano, cook, stirring often, until fragrant and toasted
    (about 2 minutes). Add kale.
  5. Add stock. Bring to a boil, cover and simmer until grain is fully cooked.
  6. Stir in rotisserie chicken, cook until chicken is heated through.
  7. Taste, adjust seasoning with salt and pepper as needed.
  8. Remove from heat. Garnish with toppings (feta cheese, squeeze of lemon juice,
    dill and sliced sun dried tomatoes).

Culinary Notes:
• This one-pan dish delivers a delicious, balanced, meal, while saving on clean
up time.
• Cooking the vegetables and aromatics in sequence builds flavour into the recipe from the first step.
• The grain, protein, and the vegetables in this recipe can all be easily adapted depending on availability and preference.
Recipe Source: Adapted from: Cooking Light “Mediterranean Chicken and Bulgur Skillet”

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