This recipe has been sitting at the top of my “coming soon” list for weeks now, just waiting to be shared. Poor little recipe. Just because I’ve waited so long to share it certainly doesn’t mean it’s not delicious, because oh, it is. For something that comes together so quickly -- and uses a can of condensed soup to boot -- you won’t believe how flavorful this dish is. The bell peppers are sweet, the zucchini and garlic are savory, and when they’re combined with the tangy, sharp bite of feta cheese, this meal really does offer the perfect balance of flavors. We served ours over plain orzo pasta, although the couscous mentioned in the original recipe would be a great choice too. Even my two-year-old loved this and asked for seconds. That alone means this meal will surely be repeated in our house!
Greek-Style Chicken Skillet
source: very slightly adapted from Better Homes and Gardens
4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil or cooking oil
1 1/2 cups sliced zucchini (1 medium)
3/4 cup chopped green bell pepper (1 medium)
1 medium onion, sliced
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 10.75-ounce can condensed tomato soup
2 cups cooked orzo pasta
1/2 cup crumbled feta cheese
1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet, cook chicken in hot oil over medium heat for 12 to 15 minutes or until juices of chicken run clear, turning once. Remove chicken from skillet; keep warm.
2. Add zucchini, green pepper, onion, and 1/8 teaspoon black pepper to skillet. Saute for 5 minutes, adding more oil if necessary. Add garlic; cook and stir for 30 seconds. Stir in water and soup, scraping the browned bits from the bottom of skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, stirring once.
3. To serve, divide orzo among dinner plates. Place chicken on orzo. Spoon vegetable mixture over chicken and orzo. Sprinkle with feta cheese.