Ingredients
2
2 servings
- •2 teaspoons olive oil
- •¼ cup diced onion
- •3 chicken tenders
- •1 pinch garlic salt
- •cracked black pepper to taste
- •¾ cup bok choy, chopped
- •1 ⅓ cups water
- •1 (5.6 ounce) box couscous, (such as Near East® Toasted Pine Nut)
- •1 tablespoon olive oil
- •12 cherry tomatoes, halved
- •¼ ounce grated Mizithra cheese
Instructions
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
- Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
- Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.
Nutritional Facts
Per 2 servings
- Calories: 526
- Carbohydrate: 67g
- Fat: 19g
- Fiber: 5g
- Protein: 31g
- Sugar: 5g
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