Description
It's almost a one pot dinner, you'll need a second for the couscous,lol.
Ingredients
- Boneless Skinless Chicken Breast Halves
- Salt & Fresh Ground Pepper
- Olive Oil
- Zucchini
- Green Sweet Pepper
- Onion
- Garlic Cloves
- Ground Black Pepper
- Water
- Tomato Sauce
- Tomato Paste
- Couscous
- Feta Cheese
- Lemon Wedge
Instructions
- 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
- 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
- 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
- Stir in 1 cup quick-cooking couscous
- Remove from heat
- Cover and let stand for 5 minutes
- Fluff with a fork before serving