Diva Tasting: Asian Chicken and Greens…

Asian Chicken and Greens


2 Teaspoons Olive Oil

½ Teaspoon Sesame Oil

¼ Cup Diced Onion

12 Chicken Tenders

½ Teaspoon Garlic Salt

Cracked Black Pepper To Taste

1 Cup Bok Choy, Chopped

2 Cups Chicken Broth

1 (5.6 Ounce) Box Couscous, (Such As Near East® Toasted Pine Nut)

1 Tablespoon Olive Oil

16 Cherry Tomatoes, Halved

1 Ounce Grated Mizithra Cheese


Step 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 add sesame oil. 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.

Step 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.

Step 3 Bring broth to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into broth; add couscous. Cover saucepan and let stand until liquid is absorbed completely, about 10 minutes. Fluff couscous with a fork.

Step 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top. 2 Servings.


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