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Main dishes

Greek-Style Chicken Skillet

Greek-Style Chicken Skillet recipe
Recipe and Photo by: Better Homes and Gardens
Skillet-cooked chicken breasts and a blend of tomatoes, zucchini and sweet peppers are spooned over couscous in this Mediterranean-inspired dish.
1 min
40 min
4 servings

What You Need

 boneless skinless chicken breasts (about 1-1/4 pounds total)
 Salt and ground black pepper
 tablespoon olive oil or cooking oil
cups  sliced zucchini (1 medium)
cup  chopped green sweet pepper (1 medium)
medium  onion, sliced and separated into rings
cloves  garlic, minced
 teaspoon ground black pepper
cup  water
 10.75-ounce can condensed tomato soup
cups  hot cooked couscous
cup  crumbled feta cheese (2 ounces)
 Lemon wedges

Make It

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 soup. 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 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.

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