Greek Bowl with Chicken and Feta

1. 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
2. 2 Bulgurpack 500 g ≈ $3.00 65 g
3. 3 Cucumbers≈ $3.67 per kg 90 g
4. 4 Tomatoes≈ $4.67 per kg 120 g
5. 5 Red onion≈ $3.00 per kg 25 g
6. 6 Olivespack 300 g ≈ $3.00 25 g
7. 7 Feta or brined cheesepack 200 g ≈ $3.00 45 g
8. 8 Greek yogurtpack 250 g ≈ $1.80 60 g
9. 9 Lemon≈ $4.70 per kg 35 g
10. 10 Garlic≈ $10.00 per kg 3 g
11. 11 Dried oregano 2 g
12. 12 Olive oil 8 ml
13. 13 Salt 2 g
14. 14 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour 130 ml water over the bulgur², add 1 g salt, and cook for 12–15 minutes until tender.

2. Rub the chicken¹ with oregano, pepper, 1 g salt, 4 g olive⁶ oil, and half the lemon⁹ juice.

3. Sear the chicken¹ in a skillet for 5–6 minutes on each side until golden brown and the juices run clear.

4. Dice the cucumber³ and tomato⁴, thinly slice the red⁵ onion, and crumble the feta⁷.

5. Mix the yogurt, grated garlic¹⁰, remaining lemon⁹ juice, 4 g olive⁶ oil, and a pinch of pepper.

6. Place the bulgur² in a bowl as the base, then arrange the chicken¹, cucumber³, tomato⁴, onion, olives⁶, and feta⁷ in sections.

7. Drizzle with the yogurt sauce before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.