One Pan Mediterranean Chicken
Mediterranean chicken and Israeli couscous is a complete meal made in one pan, and you can have this meal on the table in less than 45 minutes. It's fresh, flavorful, and delicious!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 4 (6 ounces each) boneless skinless chicken breasts (about 1 ½ pounds)
- ¼ teaspoon ground black pepper
- ¾ teaspoon kosher salt, divided
- ½ red onion, cut into 1 -inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 clove garlic, minced (more if desired)
- 1 cup uncooked Israeli couscous
- 2 tablespoons capers, rinsed and drained (or Kalamata olives)
- 2 cups chicken broth (unsalted or low salt preferred)
- 2 tablespoons lemon juice (from ½ lemon)
- ¾ cup diced fresh tomatoes
- ⅓ cup crumbled feta cheese
- ¼ cup pine nuts, toasted (optional)
- 2 tablespoons minced fresh parsley
Instructions
- In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat. When oil is hot, add chicken, sprinkle with pepper and ½ teaspoon salt; brown for 4 minutes on each side. It will not be cooked through.2 tablespoons olive oil, 4 (6 ounces each) boneless skinless chicken breasts, ¼ teaspoon ground black pepper
- Push chicken to the side, reduce heat to medium, and add chopped onion and bell pepper. Season with ¼ teaspoon salt, oregano, and thyme. Cook for another 4 minutes, stirring frequently.½ red onion, cut into 1 -inch pieces, 1 red bell pepper, cut into 1-inch pieces, ½ teaspoon dried oregano, ¼ teaspoon dried thyme
- Add garlic and cook until fragrant, stirring, about 1 minute.1 clove garlic, minced
- Remove chicken from pan and place on a plate (this will prevent the couscous from getting stuck on top of the chicken when you pour it in.)
- Add couscous, capers, and broth. Stir to combine and increase heat to medium-high. Make sure that the couscous is completely submerged in chicken broth. Bring to boil, nestle chicken into couscous mixture, and cover.1 cup uncooked Israeli couscous, 2 tablespoons capers, rinsed and drained, 2 cups chicken broth
- Reduce heat to medium (should be a low boil) and cook for 8 to 10 minutes or until couscous is tender and chicken is cooked through (165ºF on an instant read thermometer).
- Pour lemon juice over chicken and couscous, stir.2 tablespoons lemon juice
- Serve garnished with tomatoes, feta, pine nuts, and parsley.¾ cup diced fresh tomatoes, ⅓ cup crumbled feta cheese, ¼ cup pine nuts, toasted, 2 tablespoons minced fresh parsley
Notes
- Chicken: If the chicken breasts are unevenly sized, you may want to trim them to roughly the same size, so they get done at the same time.
- Toppings: Topping measurements are flexible. You can add as many or as few toppings as you’d like. I like to use block feta cheese (not the kind you buy already crumbled) for this recipe and crumble it myself. It’s much creamier and more flavorful.
Nutrition
Serving: 1chicken breast with couscous, vegetables, toppings | Calories: 552kcal | Carbohydrates: 42g | Protein: 48g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 932mg | Potassium: 1062mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1805IU | Vitamin C: 65mg | Calcium: 108mg | Iron: 3mg
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