Greek Style Chicken Skillet Food

GREEK-STYLE CHICKEN SKILLET

Steps:

• 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.
• *Note: For 2 1/2 cups cooked couscous, in a 1-quart saucepan bring 1 1/4 cup water and a dash of salt to boiling. Stir in 1 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.

MEDITERRANEAN CHICKEN SKILLET

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

3-STEP GREEK CHICKEN & RICE SKILLET

Steps:

• Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
• Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
• Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.

GREEK STYLE CHICKEN THIGHS

Steps:

• Combine onions and garlic in oil, saute a few minutes; remove from heat.
• Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
• Place chicken in a baking dish, top with olives and tomatoes.
• Roast 15-20 minutes until chicken juices run clear.
• Remove from oven; top with parsley and feta cheese, serve.

GREEK-STYLE SKILLET CHICKEN

Steps:

• 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.