Sunny Mediterranean Chicken

Sunny Mediterranean Chicken

Sunny Mediterranean Chicken Serve a Mediterranean chicken dinner complete with veggies and whole wheat couscous in just 30 minutes. From eatbetteramerica. Prep Time:20 min Start to Finish:30 min makes:6 servings Chicken 1 cup Fiber OneŽ original bran cereal 6 boneless skinless

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    Default Sunny Mediterranean Chicken

    Sunny Mediterranean Chicken
    Serve a Mediterranean chicken dinner complete with veggies and whole wheat couscous in just 30 minutes. From eatbetteramerica.
    Prep Time:20 min
    Start to Finish:30 min
    makes:6 servings

    Chicken
    1 cup Fiber OneŽ original bran cereal
    6 boneless skinless chicken breasts (about 1 3/4 lb)
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup milk
    Vegetables
    4 tablespoons olive oil
    1 medium zucchini, sliced (2 cups)
    1 small unpeeled eggplant, cubed (2 cups)
    1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips
    1/2 large red onion, sliced; separated into rings
    1 large clove garlic, finely chopped
    3 tablespoons water
    4 teaspoons lime juice
    Couscous
    1 1/2 cups water
    1/4 teaspoon salt

    1 cup uncooked whole wheat couscous
    1 lime, cut into 6 wedges

    1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
    2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
    3. In same skillet, heat remaining 2 tablespoons oil over medium heat; cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
    4. Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
    5. On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.
    High Altitude (3500-6500 ft): No change.

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