GREEK CHICKEN COUSCOUS BOWL
A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!
Provided by Kim
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 30
Steps:
- Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
- While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
- Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
- Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.
Nutrition Facts : Calories 622 calories, Carbohydrate 55.5 g, Cholesterol 75.7 mg, Fat 35 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1334.4 mg, Sugar 6.3 g
GREEK COUSCOUS
Greek style Israeli couscous. So delicious!
Provided by KenzieKook
Categories World Cuisine Recipes European Greek
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
- In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g
GREEK CHICKEN & COUSCOUS WITH CUCUMBER AND FETA READY IN 15 MINUTES
It's all Greek to us, and we're quite pleased; we're going gaga for this quick and easy chicken dinner with couscous and a cooling fresh yogurt-cucumber sauce, along with the required feta... nóstimo! Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Provided by Chef David Padilla
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Bring 1 cup water to a boil in a small pot If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using organic chicken, pat dry and cut into 1" dice on a separate cutting board. Follow same instructions as diced chicken. If using steak strips, separate into a single layer and pat dry. Follow same instruction as diced chicken in Step 2, stirring occasionally until no pink remains on meat, 4-6 minutes. If using ground pork, follow same instruction in as diced chicken in Step 2, stirring occasionally and breaking up meat into small pieces with a spoon until no pink remains, 5-7 minutes. 1 Start the Couscous Once water is boiling in small pot, add couscous. Remove from burner and cover. Set aside, 5 minutes.After 5 minutes, fluff couscous. Cover again and set aside.While couscous sits, cook chicken. 2 Cook the Chicken Pat diced chicken dry.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, red onion, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, make sauce. 3 Make Sauce and Finish Couscous Stem and mince pepperoncini.Core tomato and cut into 1/4" dice.Trim cucumber and coarsely chop.In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper. Set aside.Stir tomatoes, pepperoncini, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper into couscous until combined. 4 Finish the Dish Plate dish as pictured on front of card, topping couscous with chicken and sauce, and garnishing with feta cheese. Bon appétit!
Nutrition Facts :
GREEK FETA CHICKEN
Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GREEK COUSCOUS WITH CHICKEN & FETA
Steps:
- 1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes. 2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time. 3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
GREEK CHICKEN CASSEROLE WITH FETA AND PROSCIUTTO
This might have to be the last recipe I post - I'm giving away all my sure-fire dinner party favourites and secrets'! I think this is another weight watchers recipe - not exactly sure of the source. It's again - easy and delicious -and pretty healthy. I often serve it with a mushroom risotto.
Provided by amanda l b
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C.
- Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
- Coat the onion with cooking oil spray and cook over a low heat until soft.
- Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
- Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
- 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
- Remove casserole from the oven and stir the parsley through.
- Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.
Nutrition Facts : Calories 444.3, Fat 16.5, SaturatedFat 6.7, Cholesterol 170, Sodium 743.6, Carbohydrate 19.2, Fiber 4.8, Sugar 9.4, Protein 45.8
GREEK CHICKEN WITH CAPERS, RAISINS AND FETA
Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
- Heat oil in a large nonstick fry pan over medium high heat.
- Add chicken and cook for 4 minutes on each side.
- Remove chicken from pan, keep warm.
- Add onions to pan, sauté 2 minutes.
- Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
- Return chicken to pan.
- Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
- Place chicken on individual plates and keep warm.
- Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
- Garnish with lemon slices if desired.
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