Mediterranean Chicken Skillet
Mediterranean Chicken Skillet is a delicious dish perfect for a crowd! Crispy baked chicken on top of sautéd vegetables and couscous and topped with feta cheese.
Ingredients
- 1 lb chicken breasts or boneless, skinless chicken thighs
- 2 cups panko
- 1/2 onion, diced
- 2 tbsp minced garlic
- 2-3 zucchini, chopped
- 3-4 tomatoes, chopped
- 4 oz Kalamata olives, pitted and sliced
- 4 oz feta cheese, crumbled
- 3 tbsp Cavender's greek seasoning
- 1/4 cup olive oil
- freshly squeezed lemon juice
Instructions
- Preheat the oven to 400 degrees.
- Prepare the chicken. Cut chicken into bite size pieces. Heat a skillet over medium/high heat and add 3 tbsp of olive oil. When the oil is hot, add two cups of panko and 1 tbsp of greek seasoning and toast until browned.
- In a shallow bowl, add one egg, a little water or milk and stir together. Dredge the chicken pieces in the egg mixture and then coat in the panko mixture.
- Cover a baking sheet with foil and top with a baking rack. Spray with non-stick spray and add the coated chicken to the rack. Cook for 12 minutes.
- Dice the vegetables and heat a skillet over medium/high heat. Add a tbsp or 2 of olive oil and let it heat up. Add the diced onion and garlic. Let it cook about 30 seconds and add the chopped zucchini. Cook the zucchini until it begins to soften and then add the tomatoes. Add a 1/4 cup of chicken broth and let it all cook together.
- Season with 2 tbsp of greek seasoning and a little pepper. When the vegetables have softened, turn the heat down to low and add olives.
- Cook couscous according to directions on the package.
- When couscous is cooked, add it to a large platter. Top with the vegetables and then the chicken. Add a good squeeze of lemon to the dish and top with feta cheese.
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