Greek-Style Chicken Skillet

One of my new favorite recipes. VERY light!

Ingredients:

4 skinless boneless chicken breast halves
Salt and ground black pepper
1 tablespoon olive oil or cooking oil
1 1/2 cups sliced Zucchini
3/4 cup chopped green sweet pepper
1 medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 10.75 ounce can condensed chicken soup
2 cups hot cooked couscous
Feta Cheese
Lemon Wedges

Directions:

1) Sprinkle chicken with salt and black pepper
2) 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
3) Remove from skillet and keep warm
4) Add zucchini, sweet pepper, onion, garlic, and the 1/8th teaspoon black pepper to skillet
5) Add the water; reduce heat
6) Cover and cook for 5 minutes, stirring once or twice
7) Stir in soup
8) Bring to boiling; reduce heat
9) 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


* Use all the couscous. 2 cups was not a full box and we could have used more. I also used three zucchinis which was more then the recipe called for but yummy. I would also cut the chicken into 1 inch cubes. This dish works really well in a bowl and it is hard to cut food in a bowl.