Mediterranean Style Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 450.6
- Total Fat: 11.5 g
- Cholesterol: 107.8 mg
- Sodium: 1,131.2 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 7.6 g
- Protein: 49.3 g
View full nutritional breakdown of Mediterranean Style Chicken calories by ingredient
Introduction
barely a recipe, just something we threw together tonight. It was delicious! barely a recipe, just something we threw together tonight. It was delicious!Number of Servings: 4
Ingredients
-
3 chicken breasts
on small onion, sliced thickly
one medium summer squash, sliced thickly
2-3 zucchini, sliced thickly
one large can diced tomatoes, drained
One package Near East Parmesan Couscous
2 tbsp EVOO
2 tbsp chicken broth
Directions
Cut the chicken into good sized chunks, about 2-3 inches each. Dredge in poultry seasoning, and let sit for a bit.
Heat 2 tbsp EVOO in a large deep pan, like the kind you use to make pasta. When hot, cook the chicken pieces, turning after a few minutes on each side. Use a spatula to scrape up anything that sticks to the pan, to add flavor.
When the chicken is cooked, remove to a plate. Add 2 tbsp chicken broth (that's a guess - I did a couple of "glugs" from the package) to the oil and seasonings, and stir quickly, making sure all the bits and pieces from the bottom are incorporated.
Add the mushrooms and cook for a bit, stirring so that they all get coated. Then dump the squash and onions on top, drop the heat to medium-low, and simmer. When the squash is fork-tender, add the drained tomatoes and heat through. Put the chicken back in, turn to low, and simmer for about 15 minutes, or until it begins to smell really good.
Prepare the couscous as packaged while the chicken and vegetables are cooking.
I eat it with the couscous on the side. Mom and Dad like to mix it together. Either way, it's delish.
Number of Servings: 4
Recipe submitted by SparkPeople user AMESVILLE.
Heat 2 tbsp EVOO in a large deep pan, like the kind you use to make pasta. When hot, cook the chicken pieces, turning after a few minutes on each side. Use a spatula to scrape up anything that sticks to the pan, to add flavor.
When the chicken is cooked, remove to a plate. Add 2 tbsp chicken broth (that's a guess - I did a couple of "glugs" from the package) to the oil and seasonings, and stir quickly, making sure all the bits and pieces from the bottom are incorporated.
Add the mushrooms and cook for a bit, stirring so that they all get coated. Then dump the squash and onions on top, drop the heat to medium-low, and simmer. When the squash is fork-tender, add the drained tomatoes and heat through. Put the chicken back in, turn to low, and simmer for about 15 minutes, or until it begins to smell really good.
Prepare the couscous as packaged while the chicken and vegetables are cooking.
I eat it with the couscous on the side. Mom and Dad like to mix it together. Either way, it's delish.
Number of Servings: 4
Recipe submitted by SparkPeople user AMESVILLE.