Greek-Style Chicken & Couscous with Zucchini and Olives
1 Tbsp Olive oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
¼ tsp salt
¼ tsp pepper
3 cups spiralized zucchini (or 2 cups shredded zucchini)
1 cup grape tomatoes, halved
1 ½ cups regular or whole-wheat couscous
½ cup pitted kalamata or other black olives, roughly chopped
¾ cup crumbled feta cheese
1 ¾ cups water
- Heat oil in large skillet over medium-high. Add chicken, season with salt and pepper, and cook, stirring occasionally, until golden brown, 7 to 8 minutes.
Stir in zucchini, tomatoes and 1 ¾ cups water. Bring to a boil, add couscous, and stir to submerge it in the liquid. Cover skillet and remove from heat until water is absorbed, 4 to 5 minutes. Fluff with a fork and stir in olives. Scatter feta cheese over top.