There's no need to go out, you can make great Greek-style chicken at home. This Greek-Style Chicken Skillet brings great Greek flavor right to your table.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil, divided
4 small boneless skinless chicken breasts (1 lb.)
1 small zucchini, sliced
1 small onion, sliced, separated into rings
1/2 cup chopped red pepper s
2 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth
1 Tbsp. fresh lemon juice
1 cup couscous, uncooked
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup halved grape tomato es
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side until done (165°F). Remove chicken from skillet; cover to keep warm.
Heat remaining dressing in same skillet. Add zucchini, onions, peppers and garlic; cook 3 min., stirring frequently. Stir in broth and lemon juice; bring to boil, stirring frequently.
Add couscous; stir. Top with chicken. Remove from heat. Cover; let stand 5 min.
Move chicken to one side of skillet; fluff couscous mixture with fork. Serve couscous mixture topped with chicken; sprinkle with cheese and tomatoes.
The vegetables can be cut up ahead of time. Refrigerate up to 4 hours before cooking as directed.
Substitute 1 drained 13.75-oz. can small artichoke heart quarters for the zucchini.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 41g
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.