Greek-style Chicken Skillet

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1-1/4 pounds total)
• salt & fresh ground pepper
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 1 1/2 cups sliced zucchini (1 medium)
• 3/4 cup chopped green sweet pepper (1 medium)
• 1 medium onion, sliced and separated into rings
• 2 garlic cloves, minced
• 1/8 teaspoon ground black pepper
• 1/4 cup water
• 1 (10 3/4 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 2 1/2 cups couscous (hot cooked * )
• 1/2 cup crumbled feta cheese (2 ounces)
• lemon wedge

Recipe

• 1 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 170f on an instant-read thermometer, turning once. remove chicken from skillet; keep warm.
• 2 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 tomato sauce and paste. bring to boiling; reduce heat. cover and simmer for 5 minutes more, stirring once.
• 3 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.
• 4 *note: for 2 1/2 cups cooked couscous, in a 1-quart saucepan bring 1 1/4 cup water and a dash of salt to boiling. stir in 1 cup quick-cooking couscous. remove from heat. cover and let stand for 5 minutes. fluff with a fork before serving.