Asian Greens with Chicken recipe

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Ingredients

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

Nutrition Info

525.7 calories
carbohydrate: 66.6 g
cholesterol: 49.9 mg
fat: 18.9 g
fiber: 5 g
protein: 30.6 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1065.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

Recipe Yield

2 servings

Recipe Note

Easy weeknight recipe with plenty of room for variation: use chicken or fish, bok choi, tat soi, choy sum, mustard greens, or turnip greens. It's made with things I normally have on hand (greens, onions tomatoes, cheese, frozen protein, couscous or rice) and cooks up in a jiffy. Feels like a real treat!

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