Enjoy the flavors of Southern Europe with our recipe for a Mediterranean Chicken Skillet. This skillet contains squash, red pepper, onion, garlic and more.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/2 tsp. ground black pepper, divided
2 Tbsp. olive oil, divided
1 yellow squash, sliced
1 red pepper, chopped
1 onion, sliced, separated into rings
2 cloves garlic, minced
1 can (10-3/4 oz.) reduced-sodium condensed tomato soup
1/4 cup water
2 cups hot cooked couscous
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Sprinkle chicken with 1/4 tsp. black pepper. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Heat remaining oil in same skillet. Add squash, red peppers, onions, garlic and remaining black pepper; cook 3 min. or until vegetables are crisp-tender, stirring frequently. Stir in soup and water. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
Serve couscous topped with chicken, vegetable mixture and cheese.
Serve with 4 lemon wedges.
How to Prepare 2 Cups Cooked Couscous
Bring 1 cup water to boil in medium saucepan. Stir in 2/3 cup quick-cooking couscous; remove from heat. Cover. Let stand 5 min. Fluff with fork before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.