Mediterranean Chicken and Artichokes
| Prep Time: 5 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 1 breast |
Med style couscous with chicken
Ingredients
- 1 cup Organic Vegetable Broth
- 4 stalk Fresh GREEN ONIONS
- 1 tbsp Earth Balance Natural Buttery Spread
- 1 Garlic Clove
- 3/4 cup Couscous (whole Wheat)
- 6 oz Marinated Artichoke Hearts
- 1/2 medium Red Bell Pepper, Raw
- 1/2 cup Kalamata Olives Pitted
- 16 oz Chicken Breast (boneless,skinless)
- 4 Lemon Wedge Juice, Raw
Directions
Season chicken with lemon juice, salt, pepper & anything else. Cook nearly all the way through on stove top, leave just 2 more minutes worth of cooking & set aside for later.
4 green onions, bias-sliced into 1-inch pieces
1 clove garlic, minced
1/2 medium red bell pepper, thinly sliced
Directions
1. In small saucepan combine broth, onions, margarine or butter and garlic. Bring to boiling. Stir in couscous. Remove from heat. Let stand, covered, for 5 minutes.
2. Drain artichokes, reserving marinade. In large skillet cook bell pepper in 2 tablespoons of reserved marinade over medium heat for 1 minute. Stir chicken and 1 tablespoon of remaining reserved marinade. Cook and stir for 1 to 2 minutes more or until heated through.
3. Spoon couscous mixture onto 4 serving plates. Top with chicken. Sprinkle with olives.