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Greek Chicken

This meal sings with the Mediterranean flavors of garlic and olives. Substitute 4 ounces of ripe pitted California olives for the kalamatas, a 14-ounce can of diced tomatoes for fresh tomatoes, and 1 1/2 cups of frozen broccoli florets for the zucchini to change this meal from a taste of summer to an easy midwinter solution without losing the essence of the dish.

Recipe information

  • Yield

    serves 2

Ingredients

Olive oil spray
1/2 cup couscous
1/2 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
4 to 6 garlic cloves, chopped
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
1 cup pitted kalamata olives, halved
1 medium zucchini, cut into 1/2-inch slices
3 tomatoes, diced

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    Pour the couscous into the pot. Add the liquid and stir to coat all the grains and make an even layer.

    Step 4

    Place the chicken on top of the couscous and season lightly with salt and pepper.

    Step 5

    Sprinkle with the garlic, capers, and half the parsley. Add the olives, zucchini, and tomatoes.

    Step 6

    Sprinkle with the rest of the parsley and lightly season again with salt and pepper.

    Step 7

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 8

    Calories: 565

    Step 9

    Protein: 34g

    Step 10

    Carbohydrates: 54g

    Step 11

    Fat: 24g

    Step 12

    Cholesterol: 75mg

    Step 13

    Sodium: 138mg

    Step 14

    Fiber: 4g

Glorious One-Pot Meals
TagsCouscousPastaGreekEuropeanChicken BreastChickenPoultryChicken ThighGarlicRoot VegetableVegetableParsleyHerbs & SpicesOliveZucchiniSquashTomatoMainDinnerDairy FreeNut FreeOne-Pot MealsWeeknight MealsEasyOven BakeDutch OvenCookbooks
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