Greek-Style Chicken Skillet
- Makes: 4 servings
- Start to Finish 40 mins
A tomato-inspired vegetable mixture is spooned over chicken and couscous in this main-dish recipe. To add even more interest, substitute a flavored couscous mix.
skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Salt and ground black pepper
olive oil or cooking oil
sliced zucchini (1 medium)
chopped green sweet pepper (1 medium)
onion, sliced and separated into rings
ground black pepper
10 3/4 -
condensed tomato soup
hot cooked couscous*
crumbled feta cheese (2 ounces)
- Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170 degrees F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
- Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
- To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
- * For 2 cups cooked couscous, in a 1-quart saucepan bring 1 cup water and a dash of salt to boiling. Stir in 2/3 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.
(Greek-Style Chicken Skillet)Servings Per Recipe 4, Folate (µg) 36, sodium (mg) 827, sugar (g) 9, Cobalamin (Vit. B12) (µg) 1, fiber (g) 4, Polyunsaturated fat (g) 1, calcium (mg) 141, cal. (kcal) 401, Potassium (mg) 525, vit. C (mg) 30, carb. (g) 36, pro. (g) 41, iron (mg) 2, vit. A (IU) 729, Riboflavin (mg) 0, chol. (mg) 99, Fat, total (g) 10, Thiamin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 14, sat. fat (g) 4