asian greens with chicken

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1/4 cup diced onion
• 3 chicken tenders
• 1 pinch garlic salt
• cracked black pepper to taste
• 3/4 cup bok choy, chopped
• 1 1/3 cups water
• 1 (5.6 ounce) box couscous, (such as near east® toasted pine nut)
• 1 tablespoon olive oil
• 12 cherry tomatoes, halved
• 1/4 ounce grated mizithra cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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 plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and mizithra cheese over the top.